TASTES of ITALY TASTES OF ITALY

CONTENTS

Starters 1 Appetizers & Beverages 1 Soups & Breads 4 Salads 8

Main Courses 11 Seafood 11 Meat 13 Poultry 17 Vegetarian 19 Pasta & Dumplings 21

Sides 25 Vegetables 25 Rice, Polenta, & Pasta 27 Potatoes 29

Desserts 30 Fruits, Custards, & Tarts 30 Cakes, Tortes, & Cookies 32 Frozen Desserts 36

Index 38 Acknowledgments & Credits 42 Introduction

Italian food is universally appealing: With fresh, rustic flavors coaxed out of each season’s best ingredients, Italy’s fare is accessible yet interesting, casual yet special. Collected in this volume are dozens of our best Italian recipes, each a tried-and- true favorite from the pages of Bon Appétit. Some are fantastic from-the-source recipes collected from Italian chefs; others are modern riffs on Italian classics by accomplished American contributors—including our own test kitchen. From easy three-ingredient dishes like Grilled Shrimp with Rosemary to labors of love like the Ricotta Gnudi with Wild Mushroom and Truffle Sauce, these recipes are bound together by the ingredients, traditions, and techniques that make Italian food such an enduring favorite for so many of us. Buon Appetito!

Copyright 2009 by Condé Nast. All rights reserved. Published by Condé Nast. 4 Times Square, New York, NY 10036. All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without permission in writing from the publisher. Bon Appétit is a registered trademark of Condé Nast.

On the cover: Tagliatelle with Prosciutto and Orange Starters work surface. Cover dough with kitchen / towel and let rest 30 minutes. Prepare barbecue (medium-high heat). Appetizers & Working with 1 dough piece at a time, Beverages stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until grilled pizza with beginning to color, about 1½ minutes pears, fresh pecorino, per side. Transfer crusts to baking sheets. and walnuts DO AHEAD Pizza crusts can be made MAKES ABOUT 4 PIZZAS/ No need to 6 hours ahead. Let crusts stand at room heat up the oven. Not only is grilling faster temperature. than baking, but it also adds a nice smoky TOPPINGS/ Thinly slice cheese; arrange flavor to the pizza. Serve this with a Tuscan atop crusts, leaving ½-inch plain border. white wine. Cover cheese with single layer of pear slices (there may be some pear left over),

CRUSTS then scatter walnuts over. 1¼ cups warm water (105°F to 115°F) Prepare barbecue (medium heat). Pinch of sugar Working in batches if necessary, transfer 1½ teaspoons active dry yeast pizzas to grill. Cover and cook until 1½ teaspoons salt cheese softens and crust is golden on 2¾ cups (or more) bread flour, divided bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle TOPPINGS with oil. Cut into wedges and serve. 12 ounces Brinata or aged MORE INFO/ This recipe calls for Brinata, a Manchego cheese specific kind of pecorino fresco. Pecorino 2 pears (about), halved, cored, fresco is a fresh sheep’s milk cheese that very thinly sliced is milder in taste and softer than Pecorino ⅔ cup walnut pieces, coarsely broken Toscano or Pecorino Romano. Look for Freshly cracked black pepper pecorino fresco at extra-virgin olive oil your local cheese shop or purchase it online from murrayscheese.com or CRUSTS/ Pour 1¼ cups warm water into agferrari.com. Manchego cheese, which large bowl. Add sugar; sprinkle yeast is also made from sheep’s milk, is a evenly over and stir to blend. Let stand good substitute. until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then tomato, red onion, and 2½ cups flour. Stir until shaggy-looking basil bruschetta dough forms. Sprinkle work surface with 4 SERVINGS/ Use small heirloom tomatoes ¼ cup flour; turn dough out onto work in assorted colors for a pretty presentation. surface. Knead dough until smooth and only slightly sticky, adding more flour if 2 cups assorted cherry, grape, and very sticky, about 8 minutes. Dust dough teardrop tomatoes, halved (or all over with flour. Place in clean large quartered if large) bowl. Cover with plastic wrap and towel. ½ small red onion, finely chopped Let dough rise in warm draft-free area 3 tablespoons olive oil plus additional until doubled in volume, about 1½ hours. for brushing Knead dough down. Dust lightly with 3 tablespoons chopped fresh basil flour. Divide into 4 equal pieces. Place on 1½ tablespoons balsamic vinegar

bonappetit.com/ Tastes of Italy 1 1 large loaf focaccia, halved parmesan and smoky horizontally (reserve half for paprika frico another use) MAKES 16 TO 18/ These fried cheese 1 garlic clove, peeled, halved crisps are fun to make. Serve them with a crisp Pinot Grigio. Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped 5 cups (about 14 ounces) finely grated fresh basil, and balsamic vinegar in medium Parmesan cheese bowl; season tomato topping with salt and 4 teaspoons smoked paprika* pepper. DO AHEAD Topping can be made Nonstick vegetable oil spray 2 hours ahead. Cover and let stand at room temperature, tossing occasionally. Toss cheese and paprika in large bowl. Preheat broiler. Place focaccia half, cut Spray small nonstick skillet with side up, on baking sheet; brush bread with nonstick spray. Place over medium-low olive oil. Toast bread in broiler until top is heat. Drop ¼ cup cheese mixture in golden brown, watching closely to avoid mound in center of skillet. Spread to burning, about 2 minutes. Immediately 3- to 4-inch round. Cook until completely rub cut side of bread all over with halved melted, bubbling all over, and browning garlic, then cut focaccia crosswise into 4 at edges, about 1½ minutes. Remove pan equal pieces. from heat; let stand until bubbling stops. Top toasted focaccia with tomato Loosen edges and turn frico over. Return mixture and serve. pan to medium-low heat and cook frico until golden on bottom, about 1 minute. grilled shrimp Transfer to paper towels to drain. with rosemary Repeat with remaining cheese mixture. 12 SERVINGS/ With only three ingredients, DO AHEAD Can be made 4 hours ahead. this recipe couldn’t be easier. Serving the Let stand at room temperature. shrimp on a bed of rosemary sprigs makes */ Sometimes labeled Pimentón Dulce or this dish pretty enough for a party. Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods 36 large shrimp, peeled, deveined stores, and from tienda.com. 2 tablespoons olive oil 5 teaspoons chopped fresh rosemary chicken liver and plus whole sprigs for garnish sage crostini 6 SERVINGS/ A great way to use the liver Combine shrimp, oil, and chopped from your Thanksgiving turkey. (The turkey rosemary in large bowl; toss to coat. liver alone won’t be enough—you’ll have DO AHEAD Can be made 1 day ahead. to mix in a few chicken livers.) Cover and chill. Prepare barbecue (medium-high heat). 3 tablespoons olive oil Line platter with fresh rosemary sprigs as 12 medium fresh sage leaves, thinly bed for shrimp. Thread 3 shrimp on each sliced, plus 1 teaspoon chopped sage of 12 metal skewers. Sprinkle with salt and ½ cup finely chopped red onion pepper. Grill until shrimp are just opaque 1 garlic clove, minced in center, about 2 minutes per side. 8 ounces (about 1 cup) chicken or Arrange skewers atop rosemary. turkey livers, finely chopped ¼ cup Madeira

2 Tastes of Italy/ bonappetit.com ½ teaspoon coarse kosher salt cornmeal in slow steady stream; return ¼ teaspoon freshly ground black to boil. Reduce heat to low. Simmer pepper until polenta is very thick, whisking often, 12 baguette slices, toasted about 10 minutes. Turn polenta out into Additional whole sage leaves prepared pan; spread to ½-inch-thick layer (optional) (polenta will not fill pan). Cool completely. DO AHEAD Can be made 2 days ahead. Line plate with paper towels. Heat oil in Cover and chill. medium skillet over medium-high heat. PESTO/ Blanch basil in small saucepan Add sliced sage; sauté until crisp, about of boiling salted water 5 seconds. Drain, 30 seconds. Using slotted spoon, transfer rinse, and squeeze dry. Place basil in mini sautéed sage to paper towels. Add onion processor. Add ¼ cup pine nuts and to same skillet; sauté until golden, about cheese. Blend to coarse puree. With 3 minutes. Add garlic, chopped liver, and machine running, add ½ cup oil. Blend 1 teaspoon chopped sage. Stir until liver is until pesto is almost smooth. Season with no longer red, about 3 minutes. Increase salt and pepper. DO AHEAD Can be made heat to high, add Madeira, and cook until 1 day ahead. Cover; chill. wine has evaporated, about 2 minutes. Using 1½-inch round or scalloped Add salt and pepper. Divide liver mixture cutter, cut out 24 polenta rounds. Pour among baguette slices. Top with sautéed enough oil into heavy large nonstick skillet sage. Serve crostini on bed of fresh sage to coat bottom; heat over medium-high leaves, if desired. heat. Sauté polenta rounds until beginning to brown, about 1 minute per side; crisp polenta rounds with transfer to small baking sheet. pesto and pine nuts DO AHEAD Can be made 4 hours ahead. MAKES 24 Let stand at room temperature. Rewarm in 375°F oven 5 minutes before serving. POLENTA Arrange polenta rounds on platter. 2⅔ cups whole milk Top with pesto; sprinkle with pine nuts. 1 fresh rosemary sprig 1 fresh thyme sprig the bicicletta 1 garlic clove, peeled MAKES 1/ The Bicicletta is said to get its 1 cup yellow cornmeal name from the old Italian men who favor it, and who, after indulging in a few, wobble PESTO home on their bikes. ½ cup (packed) fresh basil leaves ½ cup pine nuts, toasted, divided Ice cubes 2 tablespoons freshly grated 2 ounces Campari Parmesan cheese 1½ ounces dry white wine ½ cup extra-virgin olive oil plus more ½ ounce club soda for frying Lemon slice (optional)

POLENTA/ Lightly oil 13x9-inch baking Fill wineglass with ice. Add Campari, wine, pan. Bring first 4 ingredients to simmer and soda; stir to mix. Garnish with lemon in heavy large saucepan over medium slice, if desired. heat; simmer 5 minutes. Using slotted spoon, remove herbs and garlic. Whisk in

bonappetit.com/ Tastes of Italy 3 blood orange champagne Soups & Breads cocktail 8 SERVINGS roasted asparagus soup with spring herb ¼ cup crème de cassis (black-currant gremolata liqueur) 8 SERVINGS/ Gremolata (a classic Italian 1½ cups strained fresh blood orange juice (from about 6 oranges) garnish made from lemon peel, parsley, 1 750-ml bottle chilled brut and garlic) gets a new twist here with the Champagne or dry sparkling wine addition of tarragon. 8 blood orange slices (optional) 5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups) Spoon 1½ teaspoons crème de cassis 4 cups chopped leeks (white and pale into each of 8 Champagne flutes or other green parts only; about 4 large) glasses. Add 3 tablespoons juice to each ¼ cup olive oil glass. Fill each glass with Champagne, then 6 cups (or more) low-salt chicken broth stir gently. Garnish cocktails with slices of 2 tablespoons minced fresh Italian blood orange, if desired. parsley 4 teaspoons finely grated lemon peel white peach 1 tablespoon minced fresh tarragon summer bellini 1 small garlic clove, minced MAKES 6/ Use the ripest white peaches available. Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large 2 medium-size very ripe unpeeled bowl; toss to blend. Divide between 2 white peaches, halved, pitted large rimmed baking sheets. Sprinkle with 2 tablespoons (or more) lemon juice salt and pepper. Roast vegetables until 2 tablespoons (or more) Simple Syrup asparagus pieces are soft and leeks are (see recipe) golden, stirring occasionally, about 45 1 750-ml bottle chilled Prosecco minutes; cool on sheets. 1 Spoon ∕3 of vegetables into blender; Puree peaches, lemon juice, and syrup add 2 cups broth. Blend until smooth. in blender. Taste; add more syrup or Transfer to large pot. Repeat 2 more lemon juice, if desired. Pour 2 tablespoons times, using half of remaining vegetables puree into each of 6 Champagne flutes. and 2 cups broth for each batch. Warm Fill with Prosecco. soup over medium heat, thinning with simple syrup more broth by ½ cupfuls, if desired. Season with salt and pepper. DO AHEAD MAKES 4 CUPS Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing. 3 cups sugar Mix parsley, lemon peel, tarragon, 3 cups water and garlic in small bowl for gremolata. Ladle soup into bowls. Sprinkle with Stir sugar and water in large saucepan gremolata and serve. over medium heat until sugar dissolves. Increase heat and simmer 3 minutes. Cool completely. DO AHEAD Can be made 1 month ahead. Cover; chill.

4 Tastes of Italy/ bonappetit.com cauliflower soup with pasta e ceci con vongole pecorino romano and 4 SERVINGS/ Roman osterias served this truffle oil pasta and chickpea soup with clams every 6 SERVINGS/ Bacon gives this soup added Tuesday. It’s an unusual way to combine oomph and truffle oil makes it special. ingredients from land and sea in one recipe. Follow with a green salad for an easy lunch 2 ounces applewood-smoked bacon or dinner. (about 2½ slices), chopped 1 cup chopped onion 1 cup dried garbanzo beans ¾ cup chopped celery (chickpeas; about 7 ounces) 2 garlic cloves, chopped 6 tablespoons extra-virgin olive oil, 6 cups 1-inch pieces cauliflower divided (cut from 1 large head) 3 garlic cloves, peeled, divided 3½ cups (or more) low-salt chicken broth 1 6-inch-long fresh rosemary sprig 1 ¾-inch cube Pecorino Romano cheese ¼ teaspoon dried crushed red pepper plus additional cheese shavings for 1¾ pounds small clams (such as Manila) serving 1 cup ditalini or other short hollow ½ cup heavy whipping cream pasta (about 5 ounces) White or black truffle oil (for drizzling)* Place garbanzo beans in medium bowl. Pour enough cold water over to cover; Sauté bacon in heavy large saucepan over let soak at room temperature overnight. medium heat until golden brown and Drain. Place garbanzo beans in large some fat renders. Add onion, celery, and saucepan; add enough fresh water to garlic. Cover and cook until vegetables are cover. Boil 15 minutes. Drain. Return soft, stirring occasionally, about 7 minutes. garbanzo beans to pan; add 4 cups water, Add cauliflower, 3½ cups broth, and 3 tablespoons oil, 2 garlic cloves, rosemary cheese cube. Bring to boil. Reduce heat sprig, and crushed red pepper. Bring to to medium-low, cover, and simmer until boil. Reduce heat and simmer uncovered cauliflower is tender, about 20 minutes. until beans are tender, adding more water Puree soup in batches in processor. as needed by ½ cupfuls, about 2 hours. Return to same pan. Add cream and bring Discard rosemary sprig. Transfer 1 cup soup to simmer. Thin with more broth garbanzo bean mixture to processor by ¼ cupfuls if desired. Season with salt and puree until smooth; return to and pepper. DO AHEAD Can be made 1 mixture in saucepan. day ahead. Cool slightly; cover and chill. Heat remaining 3 tablespoons oil in Rewarm before continuing. heavy large skillet over medium-high heat. Ladle soup into bowls. Sprinkle with Add remaining garlic clove; sauté until cheese shavings; drizzle with truffle oil. golden, about 2 minutes. Add clams and */ Available at some supermarkets and at ¼ cup water; cover and cook until clams specialty foods stores and Italian markets. open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean

bonappetit.com/ Tastes of Italy 5 mixture, then add 3½ cups water and classic pesto bring to boil. Add pasta and cook until MAKES ABOUT 1 CUP/ Some say using a pasta is just tender but still firm to bite, blender rather than a food processor results adding more water if soup is too thick and in a smoother puree. When combining pesto stirring occasionally, about 10 minutes. with pasta, Ligurians mix a small ladle Stir in clams. Season to taste with salt and of the cooking water into the pesto just pepper. Ladle soup into bowls and serve. before adding the noodles; this dilutes the concentrated sauce and helps it adhere summer minestrone to the pasta. with pesto 6 SERVINGS/ When a generous garnish 4 cups fresh basil leaves (from about of pesto gets stirred in, the soup turns 3 large bunches) a vibrant green and becomes perfumed ½ cup olive oil with the intense and sweet aroma of ⅓ cup pine nuts basil mixed with garlic. 2 garlic cloves ¼ cup freshly grated Parmesan cheese 3 tablespoons olive oil ¼ cup freshly grated pecorino Sardo or 1 medium onion, chopped Parmesan cheese 6 cups low-salt chicken broth 1 teaspoon coarse kosher salt 2 carrots, peeled, cut into ½-inch-thick rounds Combine first 4 ingredients in blender. 2 celery stalks, cut into ½-inch pieces Blend until paste forms, stopping often to 4 small red-skinned potatoes, push down basil. Add both cheeses and quartered salt; blend until smooth. Transfer to small ½ pound green beans, trimmed, cut bowl. DO AHEAD Can be made 1 day into 1-inch pieces ahead. Top with ½ inch olive oil and chill. 3 small zucchini, halved lengthwise, cut into ½-inch pieces cracked pepper focaccia 1 15-ounce can cannellini (white with truffle oil kidney beans), drained MAKES 1 LARGE LOAF/ Truffle oil adds 2 tomatoes, peeled, crushed an earthy nuance, but using olive oil will 2 cups fresh spinach leaves, chopped also result in a delicious bread. 6 tablespoons Classic Pesto (see recipe) 2 cups lukewarm water (85°F to 95°F) Freshly grated Parmesan cheese 1 tablespoon active dry yeast (for do-ahead version) or quick-rising Heat olive oil in heavy large pot over dry yeast (for same-day version) medium heat. Add onion and sauté until 4 tablespoons extra-virgin olive oil soft, about 4 minutes. Add broth and 2 tablespoons white or black truffle next 7 ingredients. Increase heat to high oil* or olive oil and bring soup to boil. Reduce heat to 1 tablespoon cracked black pepper medium-low, partially cover pot, and 2 teaspoons salt simmer until potatoes are tender, about 4¾ cups (about) bread flour 10 minutes. Stir in spinach; simmer 3 1 tablespoon chopped fresh thyme minutes longer. Season soup to taste with 2 teaspoons chopped fresh rosemary salt and pepper. Ladle soup into 6 bowls; 2 teaspoons coarse sea salt garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

6 Tastes of Italy/ bonappetit.com Stir 2 cups lukewarm water and yeast in classic tuscan flatbread large bowl to blend. Mix in 3 tablespoons MAKES 1 ROUND LOAF/ Originally cooked olive oil, truffle oil, cracked pepper, and in the ashes of the hearth, schiacciata, 2 teaspoons salt. Add 1 cup flour. Using as this bread is called in Italy, means wood spoon, stir vigorously until well “squashed”—it’s usually about an inch incorporated. Add enough of remaining thick. Variations of the bread are made 3¾ cups flour, about ½ cup at a time, to throughout Italy; Tuscans simply brush form dough that is soft, sticky and not it with olive oil and sprinkle it with salt. completely smooth, stirring vigorously Sometimes they add herbs or make a sweet until well incorporated. Oil large bowl. version with grapes and sugar. Remember Scrape dough into oiled bowl. Cover bowl that bread doughs can have different with plastic wrap. For do-ahead version: consistencies depending on the climate: Chill dough overnight. Allow dough to This one should be soft, but not too sticky. come to room temperature in warm Add more flour if it feels too wet. draft-free area before proceeding. For same-day version: Let dough rise in 1 cup lukewarm water (90°F to 100°F) warm draft-free area until doubled in 2 ¼-ounce packages dry yeast or two volume, about 45 minutes (do not 0.6-ounce packages fresh yeast, punch down dough). crumbled Lightly oil 15x10x1-inch baking sheet. 2½ cups (about) all purpose flour Slide out dough onto prepared baking 4 tablespoons extra-virgin olive oil sheet (dough will be soft and will easily 1 tablespoon coarse sea salt slide out onto sheet; do not punch down dough or knead dough). Gently pull and Pour 1 cup lukewarm water into small stretch dough so that dough almost bowl; sprinkle with yeast. Let stand until covers baking sheet. Press fingertips all yeast dissolves, about 10 minutes. over top of dough to form indentations. Place 2 cups flour in large bowl. Brush top of focaccia with remaining 1 Make well in center of flour. Pour yeast tablespoon olive oil. Sprinkle with thyme, mixture into well. Using fork, stir until rosemary, and coarse salt. Cover loosely dough comes together. Knead in bowl, with plastic wrap. Let rise in warm draft- adding enough flour ¼ cup at a time to free area until puffed, about 30 minutes form slightly sticky dough. Transfer to for refrigerated dough and about 15 floured work surface. Knead until dough minutes for room-temperature dough. is smooth and elastic, about 10 minutes. Meanwhile, position rack in center of Coat bowl with 1 tablespoon oil. Add oven and preheat to 450°F. Bake focaccia dough; turn to coat. Cover bowl with until deep golden brown, about 30 plastic wrap. Let stand in warm draft- minutes. Transfer to rack and cool. free area until doubled, about 1 hour */ Available at some supermarkets and at 15 minutes. specialty foods stores and Italian markets. Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.

bonappetit.com/ Tastes of Italy 7 Preheat oven to 400°F. Press zucchini “tagliatelle” fingertips into dough, creating with mint, cucumber, indentations. Brush with remaining and lemon 2 tablespoons oil. Sprinkle with salt. 6 SERVINGS/ This pretty salad gets its Bake until golden, about 28 minutes. name from the long slices of zucchini, which Cool bread in pan on rack 10 minutes. resemble tagliatelle pasta. Fresh mint and Remove bread from pan; cool completely. lemon give it a nice zip, cucumber and sweet onion add crunch, and pistachio oil lends a fabulous depth of flavor. Salads 6 small to medium zucchini (about mediterranean salad 1½ pounds total), trimmed with prosciutto and 1 large cucumber (about 13 ounces), pomegranate peeled, seeded, diced 4 TO 6 SERVINGS/ Pomegranate seeds 1 cup finely chopped Vidalia or add brightness to the look and flavor of Maui onion this starter. 1½ cups (loosely packed) fresh mint leaves, coarsely chopped, divided

2 cups very thinly sliced fennel bulb 2 teaspoons finely grated lemon peel 3 tablespoons extra-virgin olive oil, 4 tablespoons fresh lemon juice divided 2 tablespoons pistachio oil ¼ teaspoon coarse kosher salt 6 cups arugula (about 4 ounces) Using mandoline or V-slicer and working 1 cup thinly sliced green onions with 1 zucchini at a time, thinly slice ¼ cup thinly sliced mint leaves lengthwise, discarding first strip. Slice 1½ tablespoons balsamic vinegar up to seeded core; turn zucchini and 2 3-ounce packages thinly sliced continue to slice until only rectangle of prosciutto, torn into strips seeded core remains; discard core. Place ½ cup pomegranate seeds slices in medium bowl. Add cucumber, onion, ½ of chopped Toss fennel and 1 tablespoon olive mint, and lemon peel. Whisk lemon juice oil in medium bowl. Sprinkle with and pistachio oil in small bowl, then pour ¼ teaspoon salt. over zucchini mixture; toss to coat. Season Combine arugula, green onions, mint, with salt and generously with pepper. vinegar, and 2 tablespoons olive oil in large Cover zucchini mixture and refrigerate bowl; toss. Season with salt and pepper. at least 1 hour and up to 3 hours. Divide greens among plates. Top Sprinkle remaining chopped mint with fennel, then drape with prosciutto. over salad and toss to coat. Sprinkle pomegranate seeds over. MORE INFO/ Pistachio oil can be found at specialty foods stores, some farmers’ markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

8 Tastes of Italy/ bonappetit.com red leaf salad baking sheet. Bake until golden and crisp with oranges around edges, about 10 minutes. Cool. 4 SERVINGS/ Orange slices add a juicy, DO AHEAD Can be made 4 hours ahead. sweet touch to this simple salad, which is Let stand at room temperature. made even easier by drizzling the lettuce Place arugula in large bowl. with oil and vinegar (rather than making a Drizzle with 3 tablespoons olive oil and proper vinaigrette). 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt 2 2 oranges and pepper. Add ∕3 of croutons and half 1 head of red leaf lettuce, coarsely of Parmesan cheese and toss. Transfer to chopped serving bowl; scatter remaining croutons ½ medium red onion, thinly sliced and Parmesan cheese over and serve. (about 1¼ cups) MORE INFO/ Wild arugula is dark green 1½ tablespoons olive oil with spiky leaves. It has a more intense 1½ tablespoons balsamic vinegar flavor than that of regular arugula. You’ll find wild arugula at farmers’ markets and Using small sharp knife, cut off peel and at some supermarkets. white pith from oranges. Cut oranges crosswise into round slices, then cut slices mango-radicchio caprese in half. Toss red leaf lettuce, orange slices, with basil vinaigrette and red onion slices in large bowl. Add oil 4 SERVINGS/ Mangoes take the place and vinegar and toss to coat; season salad of tomatoes, so you don’t have to wait to taste with salt and pepper. until summer to enjoy this much-loved Italian salad. wild arugula salad with garlic croutons, shaved ⅓ cup chopped fresh basil plus 8 whole parmesan, and lemon large basil leaves 6 SERVINGS 3 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar 1 8-ounce piece ciabatta with crust 8 radicchio leaves, thick ends trimmed (preferably day-old) 2 large mangoes, peeled, halved, 1 large garlic clove, peeled thinly sliced ¼ cup plus 3 tablespoons extra-virgin 8 ¼-inch-thick slices fresh mozzarella olive oil cheese (from one 8-ounce ball) 6 ounces arugula (preferably wild; about 10 cups packed) Blend chopped basil, oil, and vinegar 2 tablespoons (or more) fresh lemon in mini processor until most of basil is juice pureed. Season with salt and pepper. 3 ounces Parmesan cheese, shaved into Overlap radicchio, mangoes, cheese, strips with vegetable peeler and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining Preheat oven to 400°F. Rub crust of bread vinaigrette. 1 with garlic clove. Tear bread into -inch MORE INFO/ We used Tardivo radicchio, pieces and place in large bowl; toss with but standard Chioggia (round) or Treviso ¼ cup olive oil. Sprinkle bread lightly with (endive-like) radicchio works just as well. salt; arrange in single layer on rimmed

bonappetit.com/ Tastes of Italy 9 panettone panzanella Add apple slices and sauté until golden with pancetta and brown, turning occasionally, about 6 brussels sprouts minutes. Cover; cook until very tender, 8 SERVINGS/ Panzanella is an Italian about 1 minute. Transfer apple slices and bread and tomato salad served in the pan juices to blender and cool. Add oil, summer and made with leftover crusty vinegar, and shallots. Blend until smooth. country loaves. In this winter version, Add cider, 2 tablespoons at a time, tomatoes are replaced by brussels sprouts blending to pourable consistency. and apples, and the fruit-filled bread Season vinaigrette with salt and known as panettone stands in for the pepper. DO AHEAD Can be made country loaves. 1 day ahead. Cover and chill. Bring to room temperature before using. APPLE VINAIGRETTE CROUTONS/ Preheat oven to 400°F. 2 tablespoons (¼ stick) butter Spray large rimmed baking sheet with 1 6- to 7-ounce Granny Smith apple, nonstick spray. Place panettone in large quartered, cored, cut into ½-inch- bowl. Melt butter in small skillet over thick slices medium heat. Add garlic, sage, and thyme. ½ cup extra-virgin olive oil Sauté until fragrant, about 1 minute. Pour ⅓ cup apple cider vinegar butter mixture over panettone; toss ¼ cup finely chopped shallots to coat. Add cheese and sprinkle with 8 tablespoons (about) apple cider salt and pepper; toss. Spread cubes on prepared sheet. CROUTONS Bake croutons until pale golden, Nonstick vegetable oil spray stirring occasionally, about 6 minutes. 9 cups ¾-inch cubes panettone* Cool on baking sheet up to 6 hours. or raisin challah (about 1 pound) SALAD/ Place radicchio in large bowl ¼ cup (½ stick) butter of water and ice. Chill at least 1 hour and 2 garlic cloves, finely chopped up to 3 hours. 1 tablespoon chopped fresh sage Sauté pancetta in large skillet over 2 teaspoons minced fresh thyme medium heat until crisp; transfer to paper 6 tablespoons finely grated towels to drain. Cook brussels sprouts Parmesan cheese in large saucepan of boiling salted water Coarse sea salt (preferably until tender, about 7 minutes; drain. gray crystals) DO AHEAD Can be prepared 2 hours Freshly ground black pepper ahead. Let stand at room temperature. Combine croutons, pancetta, and SALAD brussels sprouts in large bowl. Drain 1 10- to 11-ounce head of radicchio, radicchio very well and add to salad. halved, cored, thinly sliced Add enough vinaigrette to coat, tossing to 12 ounces ⅛-inch-thick slices pancetta blend well. Transfer salad to large shallow (Italian bacon), cut into 2x⅛-inch strips bowl. Sprinkle with pomegranate seeds, 1 pound small brussels sprouts, if desired. trimmed, quartered lengthwise */ A sweet, fruit-filled egg bread; available Fresh pomegranate seeds (optional) at specialty foods stores, Italian markets, and many bakeries.

VINAIGRETTE/ Melt butter in heavy medium skillet over medium-high heat.

10 Tastes of Italy/ bonappetit.com seared arctic char MAIN COURSES with broccolini, olives, / and garlic Seafood 2 SERVINGS whole striped bass with 2 tablespoons extra-virgin olive oil, lemon and mint divided, plus additional for drizzling 1 6- to 7-ounce bunch broccolini 4 SERVINGS/ Serve with crusty bread. 2 large garlic cloves, chopped ⅓ cup halved pitted Kalamata olives 1 lemon, cut in half 3 teaspoons finely slivered organic 1 2-pound whole striped bass, cleaned, orange peel (orange part only; scored to bone in 4 places on each side removed with zester), divided 5 tablespoons extra-virgin olive oil 2 7- to 8-ounce arctic char fillets with ½ cup chopped green onions (about 2) skin (each about ½ to ¾ inch thick) 3 tablespoons (packed) chopped fresh 2 tablespoons (or more) white mint plus 4 whole sprigs balsamic vinegar, divided 1 tablespoon fresh lemon juice 2 teaspoons dried oregano Heat 1 tablespoon oil in large nonstick 1 large garlic clove, coarsely chopped skillet over medium-high heat. Add broccolini and stir 1 minute. Pour Arrange rack 6 inches below broiler. ½ cup water over, cover, and cook just Preheat broiler. Line rimmed baking until broccolini is crisp-tender and water sheet with foil. Cut 1 lemon half into evaporates, stirring occasionally, about slices. Cut other half into wedges. Place 5 minutes. Add garlic and stir 30 seconds. fish on foil. Sprinkle inside and out with Stir in olives and 2 teaspoons orange peel. salt and pepper. Blend olive oil, onions, Transfer mixture to bowl; set aside chopped mint, lemon juice, oregano, and (do not clean skillet). garlic in mini processor until coarse puree Heat 1 tablespoon oil in same skillet forms. Season sauce with salt and pepper. over medium-high heat. Sprinkle fish with Reserve 3 tablespoons sauce. Spread salt and pepper. Add fish to skillet, skin remaining sauce inside cavity and over side down, and cook until skin is crisp, fish, rubbing into cuts in flesh. Place lemon about 3 minutes. Turn fish over and cook slices and mint sprigs in cavity. just until fish is opaque in center, about Broil fish until cooked through 2½ minutes longer. Transfer to plates. and skin is crisp, about 5 minutes per Return broccolini mixture to same skillet side. Serve fish with lemon wedges and to rewarm; stir in 1 tablespoon balsamic reserved sauce. vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon slivered orange peel and serve.

bonappetit.com/ Tastes of Italy 11 caper-rosemary tuna SALAD/ Mix parsley and other herbs in with herb salad large bowl. Sprinkle with salt and pepper. 6 SERVINGS/ For such a rich fish, tuna Cover and chill while preparing fish. is a good team player—it takes well to all Prepare barbecue (high heat). Brush kinds of seasoning. Here, tuna gets some grill rack with oil. Remove tuna from bag, tang from a marinade with lemon juice and scraping excess marinade back into bag. zest, onions, capers, rosemary, and the most Grill until grill marks appear but tuna is surprising ingredient: some of the juice from still rare in centers, 2 to 3 minutes per the caper jar. Have fun playing around with side. Transfer to plate. the herbs in the salad; just make sure not Pour marinade into small saucepan. to toss them with the dressing until you’re Bring just to simmer. ready to serve—tender leaves wilt quickly. Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna TUNA steak on each plate. Spoon warm marinade 6 tablespoons extra-virgin olive oil over. Divide herb salad among plates. ¼ cup fresh lemon juice 2 tablespoons drained capers steamed clams with spicy 4 teaspoons liquid from capers in jar italian sausage and fennel 4 teaspoons finely grated lemon peel 4 SERVINGS/ This impressive dish requires 2 teaspoons finely minced fresh very little prep work, and the whole thing is rosemary cooked in just one pan. Serve with toasted 1 teaspoon fine sea salt slices of crusty bread. Large pinch of dried crushed red pepper 1 tablespoon olive oil Pinch of sugar 1 red bell pepper, cut into 2x⅓-inch 1 small onion, quartered through core, strips thinly sliced crosswise (1 scant cup) 1 large fennel bulb with fronds, 6 6- to 7-ounce 1-inch-thick tuna bulb cored, sliced; fronds chopped steaks (for garnish) 1 pound spicy Italian sausages,

SALAD casings removed, sausages 2 cups (loosely packed) fresh Italian coarsely crumbled parsley leaves 2 teaspoons fennel seeds, crushed ½ cup (loosely packed) assorted fresh in mortar with pestle herb leaves (such as tarragon, 1 8-ounce bottle clam juice chervil, oregano, celery leaves, 4 dozen Manila clams (about and marjoram) 2⅓ pounds), scrubbed 1 teaspoon extra-virgin olive oil 1½ tablespoons chopped fresh oregano 1 teaspoon fresh lemon juice Heat oil in large deep skillet over high TUNA/ Whisk first 9 ingredients in large heat. Add bell pepper, sliced fennel, Italian bowl. Stir in onion. Transfer mixture to sausage, and fennel seeds, and sauté until resealable plastic bag. Add tuna and seal sausage is brown and vegetables are just bag, releasing any excess air; turn to coat. tender, about 10 minutes. Add clam juice, Let marinate at room temperature 1 hour, and bring to boil. Add clams and oregano; turning occasionally. (Alternatively, chill reduce heat to medium-high, cover, 4 hours, turning occasionally, then allow and cook just until clams open, about to return to room temperature before 5 minutes. Season to taste with pepper. continuing.)

12 Tastes of Italy/ bonappetit.com Divide among 4 bowls, discarding any Meat unopened clams. Sprinkle with chopped fennel fronds and serve. steak with parmesan butter, balsamic glaze, scampi fra diavolo and arugula 4 SERVINGS/ In this clever combo, garlicky 2 SERVINGS/ Simple and sophisticated. scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon 2 tablespoons grated Parmesan cheese over polenta or orzo for a main course. plus Parmesan cheese shavings Panko can be found in the Asian foods 1½ tablespoons butter, room section of many supermarkets. temperature 1 12-ounce rib-eye steak 3 tablespoons butter, divided 1 teaspoon olive oil ⅓ cup panko (Japanese breadcrumbs) ¼ cup balsamic vinegar ½ cup chopped fresh Italian parsley, ¼ cup finely chopped shallots divided ½ teaspoon (packed) dark brown sugar 1¼ pounds uncooked large shrimp, 4 cups (lightly packed) arugula peeled, deveined, tails left intact 2 large lemon wedges 2 tablespoons extra-virgin olive oil 1½ cups thinly sliced red onion Mix grated cheese and butter in small 5 garlic cloves, minced bowl. Season generously with salt ½ teaspoon dried crushed red pepper and pepper; set aside. Sprinkle steak ⅔ cup dry white wine (preferably generously with salt and pepper. Heat oil Sauvignon Blanc) in medium skillet over medium-high heat. Lemon wedges Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Melt 1 tablespoon butter in large nonstick Transfer to plate. Add vinegar, shallots, skillet over medium-high heat. Add panko and sugar to skillet; boil until reduced to and stir until golden and crisp, about 2 glaze, stirring constantly, about 1 minute. minutes. Transfer to small bowl; mix in Divide arugula and Parmesan shavings 2 tablespoons parsley. Wipe out skillet. between 2 plates. Squeeze lemon over. Sprinkle shrimp with salt and pepper. Slice steak; place atop arugula. Top steak Melt remaining 2 tablespoons butter with with Parmesan butter. Drizzle lightly olive oil in same skillet over high heat. with glaze. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic sicilian lamb patties and crushed red pepper and sauté braised with eggplant, 1 minute. Add shrimp and sauté until peppers, and tomatoes barely opaque in center, about 1 minute 6 SERVINGS/ This satisfying dish, with its per side. Add white wine and simmer until great Italian flavors, makes the most of the liquid is slightly thickened and reduced, season's best eggplant and tomatoes. In 2 to 3 minutes. Season to taste with place of polenta, the vegetables and lamb salt and pepper. Stir in remaining 6 can be served over penne, ziti, or rigatoni. tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and LAMB PATTIES serve with lemon wedges. ½ cup fresh breadcrumbs (from crustless French bread ground in processor)

bonappetit.com/ Tastes of Italy 13 ¼ cup water eggplant over and bake until soft, about 1¼ pounds ground lamb 12 minutes longer. ½ cup finely grated pecorino cheese Heat 1 tablespoon oil in large deep 1 large egg, beaten to blend skillet over medium-high heat. Add lamb 1 tablespoon chopped fresh mint patties and sauté until brown, about 3 1 tablespoon chopped fresh marjoram minutes per side. Transfer lamb patties to 1 teaspoon coarse kosher salt plate. Add bell pepper strips to drippings ½ teaspoon freshly ground black in skillet; sauté until beginning to soften, pepper about 4 minutes. Transfer bell pepper to ⅛ teaspoon ground cinnamon plate with lamb. Reduce heat to medium. Add remaining 1 tablespoon olive oil and EGGPLANT MIXTURE chopped onion to same skillet. Cover 1 large eggplant (1 to 1¼ pounds), and cook until onion is soft, stirring unpeeled, cut into 1-inch cubes occasionally, about 5 minutes. Add wine 6 tablespoons extra-virgin olive oil, and garlic. Cook, scraping up browned divided bits, until wine is reduced to glaze, about Coarse kosher salt 7 minutes. Return lamb and bell pepper 1 large red bell pepper, halved, seeded, to skillet; add eggplant, tomatoes, and cut into ½-inch-wide strips marjoram. Reduce heat to medium-low. 1 cup finely chopped onion Cover and simmer until lamb is cooked 1⅓ cups dry white wine through and vegetables are tender, about 3 large garlic cloves, minced 12 minutes. If sauce is thin, simmer 2 cups chopped seeded peeled red uncovered until thickened to desired heirloom tomatoes consistency. Season sauce to taste with 2 teaspoons chopped fresh marjoram coarse salt and pepper. POLENTA/ Bring 4 cups water and POLENTA 1 teaspoon salt to boil in heavy large 4 cups water saucepan over medium-high heat. 1 teaspoon salt Gradually whisk in polenta. Reduce heat 1 cup polenta (coarse cornmeal)* to medium-low. Simmer until polenta Grated pecorino cheese is very thick, whisking often, about 20 minutes. Spoon polenta into shallow LAMB PATTIES/ Combine breadcrumbs bowls. Top with lamb and vegetables. and ¼ cup water in small bowl. Soak 5 Sprinkle with pecorino cheese. minutes. Squeeze all water from crumbs. */ Sold at some supermarkets and at Place crumbs in large bowl. Add lamb natural foods stores and Italian markets. and remaining ingredients; mix gently to If unavailable, substitute an equal amount combine. Shape into 12 oval patties, each of regular yellow cornmeal and cook about 2½ inches long and ¾ inch thick. about half as long. EGGPLANT MIXTURE/ Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn

14 Tastes of Italy/ bonappetit.com pork shoulder with rub spice mixture all over. Place pork on salsa verde rack set in roasting pan. Roast 20 minutes. 6 TO 8 SERVINGS/ Roasting the meat for Reduce heat to 300°F and continue to almost seven hours makes it tender and roast until instant-read thermometer succulent. The bright, fresh salsa verde is inserted into center registers 185°F, about the perfect accent for the rich meat. 6½ hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 SALSA VERDE minutes. Cut into ½-inch-thick pieces and 3 anchovy fillets serve with salsa verde alongside. 1 garlic clove, peeled ¾ cup chopped fresh Italian parsley sausages with ⅓ cup (lightly packed) chopped fresh caramelized red onions celery leaves and radicchio 1½ tablespoons fresh lemon juice 4 SERVINGS/ Radicchio’s bitterness is a 1 tablespoon finely grated lemon peel nice match for the slightly sweet sausages. 1 tablespoon red wine vinegar Serve this hearty dish with crusty bread or 1½ teaspoons chopped fresh rosemary with pasta tossed with olive oil, garlic, and 1½ teaspoons chopped fresh sage chopped Italian parsley. ½ cup olive oil 1 tablespoon butter

PORK SHOULDER 2 teaspoons olive oil, divided 6 garlic cloves, minced 2 medium red onions (about 10 ounces 2 tablespoons chopped fresh sage each), halved, thinly sliced 2 tablespoons chopped fresh rosemary (about 5½ cups) 1 tablespoon coarse kosher salt 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), 2 teaspoons freshly ground black cored, thinly sliced (about 8 cups) pepper 3 tablespoons balsamic vinegar 1 tablespoon olive oil 4 fully cooked chicken-apple sausages 1 8-pound whole bone-in heritage pork (about 3 ounces each) shoulder roast (Boston butt)

Melt butter with 1 teaspoon olive oil in SALSA VERDE/ With processor running, drop anchovies and garlic through feed heavy large skillet over medium heat. Add tube and finely chop. Scrape down sides red onions and cook until soft and golden of bowl. Add parsley, celery leaves, lemon brown, stirring often, about 25 minutes. juice, lemon peel, red wine vinegar, Add radicchio and sauté until wilted, chopped rosemary, and chopped sage. about 2 minutes. Add balsamic vinegar and Using on/off turns, process until almost cook over medium-high heat until liquid smooth. With machine running, gradually is absorbed, about 1 minute. Season add olive oil. Transfer salsa verde to bowl. to taste with salt and pepper. Keep onion-radicchio mixture warm while Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover with preparing sausages. plastic wrap and refrigerate. Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium- PORK SHOULDER/ Position rack in lowest third of oven; preheat to 450°F. high heat. Add chicken-apple sausages and Mix garlic, sage, rosemary, coarse kosher cook until sausages are well browned and salt, and freshly ground black pepper in heated through, turning frequently, about small bowl. Brush oil all over pork, then 5 minutes.

bonappetit.com/ Tastes of Italy 15 Serve onion-radicchio mixture roasts with salt and pepper. Add 1 roast alongside sausages. to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; red wine brasato with repeat with remaining roast. Spoon fat glazed root vegetables from pot. Add onion, carrot, celery, 6 SERVINGS (PLUS LEFTOVERS)/ Brasato and garlic to pot. Sprinkle with salt and (which means “braised” in Italian) is the pepper. Sauté over medium-high heat ultimate pot roast. until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. BRASATO Add broth; bring to boil. Add sage, 1 750-ml bottle hearty red wine parsley, bay leaf, and peppercorns. Return (such as Cabernet Sauvignon, roasts and any accumulated juices to pot, Zinfandel, or Syrah) tucking roasts to fit in single layer. Pour 3 tablespoons olive oil reduced red wine over; cover. 2 3-pound beef chuck pot roasts Transfer roasts to oven and braise 1 large onion, chopped 1 hour 15 minutes. Turn roasts over. Cover 1 large carrot, peeled, coarsely and braise until roasts are tender, about chopped 1 hour 15 minutes longer. DO AHEAD 1 large celery stalk, chopped Can be made 2 days ahead. Cool slightly. 3 garlic cloves, peeled, smashed Chill uncovered until cool, then cover and 1 heaping tablespoon tomato paste keep chilled. Rewarm in 350°F oven until 1 14-ounce can beef broth heated through, about 30 minutes. 2 large sprigs fresh sage Transfer roasts to cutting board; tent 2 large sprigs fresh parsley with foil. Strain braising liquid into medium 1 bay leaf saucepan, pressing on solids in strainer. ½ teaspoon whole black peppercorns Spoon fat from surface of braising liquid; keep liquid warm. VEGETABLES VEGETABLES/ Melt butter with oil in 2 tablespoons butter heavy large skillet over high heat. Add 1 tablespoon olive oil celery root, turnips, and carrots. Sprinkle 1 1-pound celery root (celeriac), peeled, with salt and pepper. Sauté until browned cut into 1-inch cubes in spots, about 8 minutes. Add 1 cup 1 pound turnips, peeled, cut into braising liquid from pot roast. Cover, 1-inch cubes reduce heat to medium, and simmer until 1 pound carrots, peeled, cut into 1-inch cubes vegetables are tender, stirring occasionally, 1 2 teaspoons sugar about 0 minutes. Uncover, increase heat 2 tablespoons chopped fresh sage to high, and bring to boil. Stir in sugar. 2 tablespoons chopped fresh parsley Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. BRASATO/ Adjust rack to lower third of Cut roasts into ½-inch-thick slices. Arrange oven. Preheat to 300°F. Simmer wine in slices on platter. Spoon vegetables around large saucepan over medium heat until roast. Drizzle some of braising liquid over reduced to 1 cup, about 30 minutes. meat and serve. Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle

16 Tastes of Italy/ bonappetit.com spiced veal roulades Transfer to work surface; remove 6 SERVINGS/ Cinnamon, black pepper, toothpicks. Cut rolls crosswise into cloves, and nutmeg flavor the roulade slices. Divide veal roulades among coating. To round out the meal, serve the plates and serve. veal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens. Poultry

12 3- to 4-ounce veal scallops roast chicken with 7 tablespoons butter, room rosemary-garlic paste temperature, divided 6 SERVINGS/ When shopping for a 2 tablespoons chopped fresh chicken, look for the organic seal. An Italian parsley organic chicken will be juicier than one 1 cup all purpose flour that’s conventionally raised. In this recipe, 2 large eggs the chicken is butterflied for quicker 2 garlic cloves, minced cooking. Serve this with a Chardonnay. 1 teaspoon coarse kosher salt 1 teaspoon ground cinnamon ¼ cup (loosely packed) fresh rosemary ½ teaspoon freshly ground leaves, finely chopped, plus 3 whole black pepper fresh rosemary sprigs ½ teaspoon ground cloves 5 juniper berries* ¼ teaspoon ground nutmeg 2 garlic cloves, chopped 3 tablespoons extra-virgin olive oil ½ teaspoon black peppercorns ¾ teaspoon fine sea salt or coarse Working in batches and using meat mallet, kosher salt pound veal scallops between sheets of 4 teaspoons olive oil plastic wrap into thin ovals, each about 3 1 5- to 6-pound whole chicken to 4 inches wide. Sprinkle both sides of (preferably organic), backbone and scallops lightly with salt. Mix 4 tablespoons neck removed butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over Combine chopped rosemary and next 1 side of each veal scallop. Starting at 4 ingredients in mortar and crush with short sides, roll up veal, enclosing butter pestle or blend in mini processor until mixture. Fasten ends of veal scallops with coarse paste forms. Mix in oil. Rinse toothpicks to secure. chicken; pat dry. Rub 1 teaspoon herb Spread flour on plate. Whisk eggs, mixture over bone side of chicken. Turn garlic, 1 teaspoon coarse salt, cinnamon, chicken over and open like book; place pepper, cloves, and nutmeg in medium chicken, skin side up, on work surface. bowl to blend. Dredge veal scallops in Loosen skin from breast and thigh meat; flour; shake off excess. Melt remaining rub remaining herb mixture over meat 3 tablespoons butter with oil in heavy under skin. Rub any remaining herb large skillet over medium-low heat until mixture on outside of chicken. butter foams but is not brown, about 3 Place rosemary sprigs in 13x9x2-inch minutes. Turn veal rolls in egg mixture to ceramic or glass baking dish. Place chicken, coat well and add to skillet. Increase heat skin side up, atop rosemary sprigs in dish. to medium-high and cook until rolls are DO AHEAD Can be made 8 hours ahead. browned on all sides and cooked through, Cover with plastic wrap and chill. Let turning frequently, about 10 minutes.

bonappetit.com/ Tastes of Italy 17 stand at room temperature 1 hour contents of bowl and simmer uncovered before roasting. until chicken and sausages are cooked Position rack in center of oven and through, turning often, about 15 preheat to 400°F. Roast chicken uncovered minutes longer. until instant-read thermometer inserted Place chicken and sausages on platter. into thickest part of thigh registers 170°F, Cut sausages on diagonal into thick slices. about 1½ hours. Transfer chicken to Stir basil into sauce. Season with salt and platter and serve. pepper. Spoon sauce over chicken. */ Available in the spice section of most supermarkets. new chicken parmesan 4 SERVINGS/ How can you possibly chicken and sausage improve chicken Parm? By coating the cacciatore with grape chicken breasts in grated Parmesan tomatoes instead of breadcrumbs. 4 SERVINGS/ Because it’s cooked only briefly, the tomato sauce is incredibly fresh- ⅓ cup extra-virgin olive oil tasting and not too heavy. Serve with thick 2 large garlic cloves, pressed slices of garlic bread. ½ teaspoon salt 1 12-ounce container grape tomatoes 3 tablespoons extra-virgin olive oil, 1½ teaspoons dried oregano divided Large pinch of dried crushed 4 large chicken thighs with skin and red pepper bones (about 1⅓ pounds) 4 skinless boneless chicken breast ¾ pound fresh mild or hot Italian halves (about 6 ounces each) sausages 1¼ cups finely grated Parmesan cheese, ¾ pound large mushrooms, quartered divided 2 12-ounce containers grape tomatoes 6 ounces fresh mozzarella cheese in ½ cup dry red wine water, drained, thinly sliced 3 large garlic cloves, pressed 1½ teaspoons chopped fresh rosemary Preheat oven to 500°F. Whisk first 3 ½ cup coarsely chopped fresh basil ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons Heat 2 tablespoons oil in large nonstick garlic oil, then oregano and crushed red skillet over medium-high heat. Sprinkle pepper. Add chicken to large bowl with chicken with salt and pepper. Add chicken remaining garlic oil and turn to coat. and sausages to skillet. Sauté until brown, Place 1 cup Parmesan in pie dish. Dip 4 to 5 minutes per side. Transfer chicken 1 side of each chicken piece into cheese to and sausages to bowl. Add mushrooms coat; arrange chicken, cheese side up, on 1 to skillet. Sauté until brown, about 4 half of large rimmed baking sheet. Scatter minutes; add to same bowl. Add remaining tomatoes on other half of sheet. 1 tablespoon oil to skillet; add tomatoes, Roast chicken until just cooked red wine, garlic, and rosemary. Cover, through and firm to touch, about 10 reduce heat to medium, and cook until minutes. Arrange mozzarella slices atop tomatoes soften, about 5 minutes. chicken. Return to oven; roast until Using potato masher, lightly crush half cheese melts, 1 to 2 minutes. Transfer of tomatoes. Return chicken to skillet. chicken and tomatoes to 4 plates. Sprinkle Reduce heat to medium-low. Simmer with remaining ¼ cup Parmesan cheese. uncovered 5 minutes. Add remaining

18 Tastes of Italy/ bonappetit.com pancetta roast chicken Vegetarian with walnut stuffing 8 SERVINGS/ Topping the chicken with leek and asparagus pancetta slices before roasting adds a frittata rich flavor. 4 SERVINGS

8 tablespoons (1 stick) butter, divided 2 tablespoons (¼ stick) butter Chopped hearts, livers, and gizzards 1 cup chopped leeks (white and pale reserved from chickens (optional) green parts only) 1 cup chopped onion 1 12-ounce bunch thin asparagus, ¾ cup small cubes peeled carrot trimmed, cut on diagonal into 1-inch 2 large fresh sage leaves, minced pieces (about 2 ½ cups) 1 large garlic clove, halved 1 cup sliced stemmed shiitake ¼ cup dry white wine mushrooms 1 cup small cubes crustless 8 large omega-3 eggs country bread 1 cup diced Fontina cheese, divided ½ cup coarsely chopped walnuts ½ teaspoon salt 1 large egg, beaten to blend ½ teaspoon ground black pepper 1 tablespoon grated Parmesan cheese ¼ cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon freshly ground black Preheat broiler. Melt butter in heavy pepper broilerproof 10-inch-diameter nonstick 2 4-pound chickens, rinsed, patted dry skillet over medium heat. Add leeks 12 thin pancetta slices and sauté 4 minutes. Add asparagus 3 large fresh fennel bulbs, trimmed, and shiitake mushrooms, sprinkle lightly each cut into 6 wedges with salt, and sauté until tender, about 6 minutes. Whisk eggs, ¾ cup Fontina Preheat oven to 400°F. Melt ¼ cup butter cheese, ½ teaspoon salt, and ½ teaspoon in large skillet over medium heat. Add pepper in medium bowl. Add egg mixture giblets (if using), onion, carrot, sage, and to skillet; fold gently to combine. Cook garlic. Sauté until carrot is tender, about until almost set. Sprinkle remaining ¼ cup 10 minutes. Add wine; simmer until Fontina cheese and Parmesan cheese over. evaporated, scraping up browned bits. Broil until frittata is puffed and cheese Remove from heat. Mix in bread, walnuts, begins to turn golden, about 3 minutes. egg, Parmesan, ½ teaspoon salt, and Cut into wedges and serve. ½ teaspoon pepper. Spoon stuffing into cavities of pappardelle with squash, chickens; skewer cavities closed. Rub mushrooms, and spinach each chicken with 2 tablespoons butter; 4 SERVINGS sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop 12 ounces pappardelle or fettuccine each to cover. Surround with fennel. pasta Roast chickens and fennel 45 minutes. ½ cup (1 stick) butter, divided Turn fennel over. Roast until chickens 3 cups ½-inch cubes butternut squash are golden and thermometer inserted (from 1-pound squash) into thickest part of thigh registers 165°F, 8 ounces fresh shiitake mushrooms, basting with pan juices, about 30 minutes. stemmed, caps sliced Transfer chickens and fennel to platter. 1½ tablespoons chopped fresh sage Let rest 10 minutes.

bonappetit.com/ Tastes of Italy 19 1 5- to 6-ounce package baby spinach Bake pizza until crust is crisp and ¾ cup grated Parmesan cheese, divided cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Cook pasta in large pot of boiling salted Slide out onto platter or board and serve. water until tender but still firm to bite, stirring occasionally. Drain, reserving sweet pea and artichoke 1 cup pasta cooking liquid. lasagna Meanwhile, melt ¼ cup butter in large 10 TO 12 SERVINGS/ For a quick defrost, skillet over medium-high heat. Add squash microwave the veggies in bowls for one to and cook until almost tender, stirring two minutes on high. often, about 6 minutes. Add mushrooms, sage, and remaining ¼ cup butter; sauté 2 (8-ounce) packages frozen artichoke until mushrooms are soft and squash is hearts, thawed, coarsely chopped tender, about 8 minutes. Add spinach; stir 1½ cups whipping cream, divided until wilted, about 2 minutes. Stir in ½ ¼ cup (packed) chopped fresh basil cup cheese. Season with salt and pepper. leaves Add pasta to sauce in skillet. Toss to coat, 2 (15-ounce) containers whole-milk adding pasta cooking liquid by ¼ cupfuls if ricotta cheese dry. Sprinkle with ¼ cup cheese. 1 1-pound bag frozen petite peas, thawed potato, sage, and ¾ cup grated Parmesan cheese rosemary pizza 2 large eggs 1 teaspoon salt 4 SERVINGS/ Add a salad and your meal is 1 (8- to 9-ounce) package no-boil set. Or serve small squares for an appetizer. lasagna noodles (12 noodles) 4 cups coarsely grated mozzarella 3 tablespoons extra-virgin olive oil cheese (about 1 pound) 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds Preheat oven to 400°F. Brush 13x9x2-inch 1 (13.8-ounce) tube refrigerated pizza dough glass baking dish with oil. Mix artichokes, 2 teaspoons chopped fresh rosemary ½ cup cream, and basil in medium bowl. 1 2 teaspoons chopped fresh sage Purée remaining cup cream, ricotta, and 2 garlic cloves, chopped next 4 ingredients in processor. Spread 1 ¼ teaspoon dried crushed red pepper cup ricotta mixture over bottom of 1 cup (packed) grated whole-milk prepared baking dish. Arrange 4 noodles mozzarella cheese (about 4 ounces) in single layer over ricotta, breaking ½ cup finely grated Parmesan cheese noodles as needed to cover. Spread half of artichoke mixture over. Spread 2½ cups Preheat oven to 400°F. Heat oil in ricotta mixture over artichokes. Sprinkle heavy large skillet over medium heat. Add 1 cup mozzarella cheese over. Repeat with potato slices in single layer. Sauté until just 4 noodles, artichoke mixture, 2½ cups tender, about 5 minutes. Cool briefly. ricotta mixture, and 1 cup mozzarella. Unroll dough on rimmed baking Top with 4 noodles. Spread remaining sheet. Scatter potato slices over dough, ricotta mixture over, then sprinkle leaving ¾-inch plain border. Sprinkle with remaining 2 cups mozzarella over. Tent rosemary, sage, garlic, and crushed red with foil, sealing edges. pepper. Sprinkle with cheeses to cover. Bake lasagna 30 minutes. Remove foil;

20 Tastes of Italy/ bonappetit.com continue baking until bubbling at edges 5½ cups (or more) vegetable broth and brown on top, about 25 minutes. Let 2 tablespoons butter, divided stand 15 minutes before serving. 2 tablespoons extra-virgin olive oil 1 cup finely chopped onion tuscan grilled cheese 8 baby artichokes, trimmed, halved 2 SERVINGS/ Pick up grilled zucchini and 1½ cups arborio rice (about 10 ounces) fresh figs from a specialty market to round ½ cup dry white wine out the meal. ½ cup finely grated Parmesan cheese

4 ½-inch-thick slices country bread Bring broth to simmer in saucepan. 3 tablespoons garlic-flavored olive oil Remove from heat. Cover; keep warm. 4 ounces smoked mozzarella, Melt 1 tablespoon butter with oil in thinly sliced heavy pot over medium-high heat. Add 1 large ripe tomato, thinly sliced onion; sauté until soft and golden, about ¼ cup fresh basil leaves 5 minutes. Pat artichokes dry and add to 4 cups arugula leaves pot. Sprinkle with salt and pepper. Cover 3 tablespoons bottled balsamic and cook until artichokes begin to brown, vinaigrette stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until Brush 1 side of each bread slice lightly absorbed, about 1 minute. Add 1½ cups with oil, using about 1 tablespoon total. warm broth; cook until absorbed, stirring On 2 slices, arrange half of cheese, then often, about 5 minutes. Add more broth, tomato, basil, and remaining cheese. Top ½ cupful at a time, allowing each addition with remaining bread slices, oil side down. to be absorbed before adding next and Brush tops of sandwiches with about stirring often, until rice is just tender and 1 tablespoon of remaining oil. mixture is creamy, about 20 minutes Heat medium skillet or range-top grill longer. Remove from heat; stir in cheese pan over medium heat. Place sandwiches, and 1 tablespoon butter. Season with salt oil side down, in skillet. Brush tops with and pepper. Transfer to bowl and serve. remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, Pasta & Dumplings about 5 minutes per side. Toss arugula with vinaigrette and COVER RECIPE divide between 2 plates. Cut sandwiches tagliatelle with prosciutto in half or quarters and arrange around and orange arugula. Serve. 4 SERVINGS/ Two seemingly disparate ingredients pair perfectly in this brightly artichoke and parmesan flavored and creamy sauce. risotto 4 MAIN-COURSE OR 6 TO 8 SIDE-DISH Kosher salt SERVINGS/ This risotto was originally 12 ounces egg tagliatelle or fettuccine made with low-salt chicken broth, but (preferably fresh) switching to vegetable broth makes for an 2 tablespoons (¼ stick) unsalted butter easy vegetarian adaptation. Cooking the 2 ounces thinly sliced prosciutto, torn artichokes with the rice infuses the risotto into 1" pieces with the flavor of this delicate vegetable. Zest and juice of 1 orange ½ cup heavy whipping cream

bonappetit.com/ Tastes of Italy 21 Freshly ground black pepper Drain pasta, reserving ½ cup pasta ¼ cup finely grated Parmesan cooking liquid. Whisk eggs and ½ cup Parmesan in Bring a large pot of water to a boil. Season medium bowl to blend; gradually whisk in with salt; add pasta and cook, stirring ¼ cup pasta cooking liquid. Add pasta to occasionally, until 1 minute before al leeks in skillet and stir to heat. Remove dente, about 2 minutes for fresh pasta, skillet from heat. Pour egg mixture over longer for dried. Drain, reserving ¼ cup pasta and stir until sauce is just creamy pasta water. and eggs are no longer raw, about 2 Meanwhile, melt butter in a large minutes. (Return skillet to very low heat if heavy nonstick skillet over medium-high egg mixture is runny; do not overcook or heat. Add prosciutto; sauté until browned, eggs will curdle.) Add some of remaining about 3 minutes. ¼ cup pasta cooking liquid to pasta if Add reserved pasta water, orange needed to moisten. Stir in bacon and juice, half of zest, and cream; bring to a parsley. Serve pasta, passing additional boil. Add pasta; cook, stirring, until sauce cheese separately. coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir spaghetti alla puttanesca in cheese and divide among warm bowls. 4 SERVINGS orrechiette carbonara ¼ cup extra-virgin olive oil 4 SERVINGS/ Eggs become a silky, creamy 4 large garlic cloves, finely chopped sauce when they’re tossed with hot pasta. 1 28.2-ounce can peeled tomatoes in Here, leeks add a nice spring touch to the puree with basil traditional Roman dish. ½ cup Kalamata olives, halved, pitted 3 anchovy fillets, chopped 4 applewood-smoked bacon slices, 1½ tablespoons drained capers diced 1 teaspoon dried oregano 2 medium leeks (white and pale green ½ teaspoon dried crushed red pepper parts only), halved lengthwise, then ¾ pound spaghetti cut crosswise into ⅓-inch pieces 2 tablespoons chopped fresh Italian 10 ounces orecchiette (little ear-shaped parsley pasta) or small shells Grated Parmesan cheese 2 large eggs, room temperature ½ cup freshly grated Parmesan cheese Heat oil in large pot over medium heat. plus additional for serving Add garlic and sauté until fragrant, about 1 1 tablespoon chopped fresh Italian minute. Add tomatoes with puree, olives, parsley anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium- Cook bacon in large skillet over low heat until thickened, breaking up medium heat until crisp, about 8 minutes. tomatoes with spoon, about 8 minutes. Using slotted spoon, transfer bacon to Season with salt and pepper. paper towel to drain. Pour off all but 2 Meanwhile, cook pasta in large pot of tablespoons fat from skillet if necessary. boiling salted water until tender but still Add leeks and sauté over medium heat firm to bite. Drain pasta; return to same until tender, about 6 minutes. Set aside. pot. Add sauce and parsley. Toss over Meanwhile, cook pasta in large pot low heat until sauce coats pasta, about of boiling salted water until just tender 3 minutes. Serve with cheese. but still firm to bite, stirring occasionally.

22 Tastes of Italy/ bonappetit.com linguine with herb broth Transfer linguine and clam mixture to and clams large shallow platter and serve. 4 SERVINGS/ The pasta is extra flavorful because it’s cooked in the herb broth. Serve ricotta gnudi with with warm rustic bread. wild mushroom and truffle sauce ¼ cup (½ stick) butter 4 MAIN-COURSE OR 6 FIRST-COURSE 2 tablespoons olive oil SERVINGS/ Rounded out with a salad 2 onions, chopped and bread, this makes a great main 6 garlic cloves, peeled, smashed course; it also works as a first-course. 2 medium tomatoes, cored, chopped Use fresh sheep’s milk ricotta or fresh 3 cups dry white wine cow’s milk ricotta. 1 cup (or more) water 3 pounds Manila clams or small GNUDI littleneck clams, scrubbed 1 pound fresh ricotta cheese* ⅓ cup thinly sliced fresh basil leaves 1 large egg ¼ cup chopped fresh parsley ⅓ cup finely grated Pecorino Romano ¼ cup chopped fresh oregano cheese (about 1 ounce) plus 2 pinches of dried crushed red pepper additional for serving 8 ounces linguine ½ teaspoon salt Large pinch of ground white pepper Melt butter with olive oil in heavy large ¾ cup all purpose flour plus additional for coating pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. SAUCE AND GARNISHES 5 tablespoons extra-virgin olive oil, Add tomatoes and cook until beginning divided to soften, stirring often, about 2 minutes. 6 thin prosciutto slices Add white wine and 1 cup water and bring 12 whole fresh sage leaves to boil. Reduce heat to low, cover, and 2 pounds fresh wild mushrooms simmer 20 minutes to blend flavors. DO (such as crimini, oyster, and 1 AHEAD Broth can be made day ahead. stemmed shiitake), sliced Cool slightly, then cover and refrigerate. 2 large shallots, chopped Bring broth to boil. Add clams, cover, 6 fresh thyme sprigs and cook until clams open, 3 to 5 minutes 2 teaspoons chopped fresh sage (discard any clams that do not open). 2 cups low-salt chicken broth Transfer clams to large bowl; tent with 1 teaspoon black truffle oil* foil to keep warm. ¼ cup (½ stick) chilled butter, diced Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add GNUDI/ Line medium bowl with several linguine. Boil until pasta is almost tender layers of paper towels. Spoon ricotta but still very firm to bite, stirring often and cheese into bowl. Let drain at least 30 adding water by tablespoonfuls if too dry. minutes and up to 1 hour. Return clams with any accumulated juices 1 Beat egg, ∕3 cup Pecorino Romano to pot. Cover and simmer until clams are cheese, salt, and white pepper in large heated through and pasta is tender but bowl to blend. Mix in ricotta. Sprinkle still firm to bite, about 3 minutes longer. ¾ cup flour over and stir gently to blend. Season to taste with salt and pepper.

bonappetit.com/ Tastes of Italy 23 Cover and chill dough 1 hour. DO AHEAD quick sausage and Can be made 1 day ahead. Keep chilled. mushroom lasagna Line rimmed baking sheet with plastic 8 TO 10 SERVINGS/ If possible, use flat wrap. Place some flour in bowl. For each no-cook lasagna noodles: They look and taste gnudi, gently roll 1 heaping teaspoonful of more like homemade than the curly kind. dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on 2 tablespoons olive oil baking sheet. DO AHEAD Can be made 2 8-ounce packages sliced crimini 4 hours ahead. Cover; chill. (baby bella) mushrooms SAUCE AND GARNISHES/ Heat 1 1 large onion, chopped (about 2 cups) tablespoon oil in large pot or extra-large 2 tablespoons dried Italian seasoning skillet over medium-high heat. Add 3 blend prosciutto slices. Cook until beginning to 1 pound hot Italian sausages, brown, about 2 minutes per side. Transfer casings removed to paper towels. Repeat with remaining 3 garlic cloves, pressed prosciutto. Add whole sage leaves to pot; 1 cup dry red wine sauté until crisp, about 1 minute per side. 4 cups marinara sauce (from two Transfer to paper towels. 26-ounce jars) Heat remaining 4 tablespoons oil in 1 9-ounce package no-cook lasagna same pot over medium-high heat. Add all noodles mushrooms, shallots, thyme, and chopped 1 15-ounce container ricotta cheese sage. Sauté until mushrooms brown and 2 8-ounce bags Italian blend grated cheese (4 cups) liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to Preheat oven to 400°F. Heat oil in heavy same pot and boil until slightly reduced, large pot over high heat. Add mushrooms, scraping up browned bits, about 7 onion, and seasoning blend; sauté until minutes. Remove from heat. Add 1 vegetables begin to soften, about 6 teaspoon truffle oil and mushroom minutes. Add sausage and sauté until mixture. Season to taste with salt and brown and cooked through, breaking pepper. DO AHEAD Sauce can be made up with back of spoon, about 5 minutes. 2 hours ahead. Let stand at room Add garlic and stir 1 minute. Add wine; temperature. cook until almost all liquid evaporates, Cook gnudi in large pot of boiling scraping up browned bits, about 2 salted water until very tender, about minutes. Set aside. 8 minutes. 2 Spread ∕3 cup marinara sauce over Meanwhile, rewarm sauce. Add bottom of 13x9x2-inch baking dish. Place butter; toss until blended. Using strainer, noodles (about 4) over sauce, forming transfer gnudi to pot with sauce. Toss 1 layer (noodles may overlap slightly). over medium heat until sauce coats gnudi. Spread 1 cup sauce over noodles. Top Season with salt and pepper. Transfer to 1 with ∕3 of ricotta, then 1 cup grated large shallow bowl. Crumble prosciutto 1 cheese. Spoon ∕3 of sausage mixture over. Top with sage leaves; serve with over. Repeat 2 more times with noodles, additional Pecorino. sauce, ricotta, grated cheese, and sausage */ Available at some supermarkets and at mixture. Cover with 4 more noodles. specialty foods stores and Italian markets.

24 Tastes of Italy/ bonappetit.com Spoon remaining 1 cup sauce over; depending on type of greens. Add beans; sprinkle remaining 1 cup grated cheese simmer uncovered until beans are heated over. Cover with foil, tenting in center through and liquid is almost absorbed, to prevent cheese from touching foil. about 2 minutes. Stir in 1 teaspoon Bake lasagna 45 minutes; remove foil. vinegar. Season with salt and pepper, Bake until bubbling at edges and cheese and more vinegar if desired; drizzle with is browned, about 10 minutes longer. remaining 1 tablespoon oil and serve. Let stand 15 minutes. grilled eggplant with SIDES caponata salsa / 6 SERVINGS/ Bright, fresh, and vinegary- tart, this is a fun play on Sicilian caponata, Vegetables a dish made with eggplant, tomatoes, onions, and olives. As a twist on the classic, sautéed greens this version consists of slices of eggplant with cannellini beans topped with chunky tomato salsa. The and garlic dish can be a first course or part of 4 TO 6 SERVINGS/ A great side, but also an easy buffet lunch. a nice vegetarian dinner when made with vegetable broth and served over rice. 1 12-ounce container grape or cherry tomatoes, quartered lengthwise 5 tablespoons extra-virgin olive oil, 2 celery stalks, finely diced divided ½ cup chopped Vidalia or Maui onion 3 garlic cloves, thinly sliced 5 large green olives, pitted, thinly ¼ teaspoon dried crushed red pepper sliced (about 2 tablespoons) 1 large bunch greens (such as spinach, 2 tablespoons coarsely chopped fresh mustard greens, kale, or broccoli oregano plus sprigs for garnish rabe; about 1 pound), thick stems 1 tablespoon drained capers, rinsed removed, spinach left whole, other 1 garlic clove, minced greens cut into 1-inch strips (about Pinch of dried crushed red pepper 10 cups packed) 3 tablespoons red wine vinegar 1 cup (or more) vegetable broth or 1 tablespoon extra-virgin olive oil plus low-salt chicken broth additional for brushing 1 15-ounce can cannellini (white 1 large eggplant (1½ to 1¾ pounds), kidney beans), rinsed, drained trimmed 1 teaspoon (or more) Sherry wine vinegar Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and Heat 4 tablespoons oil in large nonstick crushed red pepper in medium bowl. skillet over medium heat. Add garlic and Whisk red wine vinegar and 1 tablespoon dried crushed pepper; stir until garlic is extra-virgin olive oil in small bowl; pour 1 pale golden, about minute. Add greens over tomato mixture and toss to coat. by large handfuls; stir just until beginning Season caponata to taste with salt and to wilt before adding more, tossing pepper. DO AHEAD Caponata can be 1 with tongs to coat with oil. Add cup prepared 2 hours ahead. Let stand at broth, cover, and simmer until greens room temperature. are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes,

bonappetit.com/ Tastes of Italy 25 Prepare barbecue (medium-high combined in one incredible, simple-to heat). Peel eggplant lengthwise to create prepare grilled dish. alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise ½ cup fine dry breadcrumbs into 6 slices, each about 1 inch thick. 1 tablespoon olive oil Brush eggplant slices with oil; sprinkle 12 medium tomatoes with salt and pepper. Grill eggplant ¾ cup crumbled blue cheese slices until slightly charred and very (about 3 ounces) tender when pierced with knife, about 8 minutes per side. Prepare barbecue (high heat), leaving Place 1 grilled eggplant slice on each opposite side unlit if gas grill or without of 6 plates. Spoon caponata over, garnish coals if charcoal grill. Mix breadcrumbs with oregano sprigs, and serve warm or and olive oil in small bowl, mashing to at room temperature. coat. Cut top ¼ from each tomato. Sprinkle tomatoes with salt and pepper. roasted broccoli Top each with 1 tablespoon blue cheese. with asiago Sprinkle with breadcrumb mixture. 4 SERVINGS/ Roasting broccoli brings out Arrange tomatoes (topping side its earthy sweetness, and sprinkling it with up) on unlit side of grill. Cover grill and cheese will guarantee that the kids clean cook tomatoes until slightly soft and their plates. cheese melts, about 13 minutes. Serve immediately. 1½ pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches balsamic-braised cipolline below crowns onions with pomegranate 3 tablespoons olive oil 8 SERVINGS 1 cup grated Asiago cheese 2 pounds cipolline onions or small Preheat oven to 450°F. Cut each crown boiling onions of broccoli lengthwise into 4 spears. Place 2 tablespoons extra-virgin olive oil broccoli in large bowl; toss with olive oil Coarse kosher salt and sprinkle with salt and pepper. Transfer 1½ cups low-salt chicken broth broccoli to large rimmed baking sheet. ¼ cup dry red wine Add grated Asiago cheese to same bowl. ¼ cup balsamic vinegar Roast broccoli until crisp-tender and stalks 1 teaspoon golden brown sugar begin to brown, about 25 minutes. Return 3 tablespoons crème fraîche or heavy broccoli to bowl with cheese. Using tongs, whipping cream toss to coat. ½ cup pomegranate seeds or dried cranberries (about 3 ounces) blue cheese crusted Blanch onions in large saucepan of boiling tomatoes water 1 minute. Drain; cool briefly. Peel 6 SERVINGS/ The flavors of two classic and trim, leaving core intact. steakhouse menu items—blue cheese Heat oil in large skillet over medium- dressing and stewed tomatoes—are high heat. Add onions. Sprinkle with

26 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com kosher salt and pepper; sauté until brown, Blend first 5 ingredients in processor 12 minutes. Add next 4 ingredients; bring until thick paste forms. Bring broth and to boil. Reduce heat. Cover; simmer 15 2½ cups water to simmer in saucepan minutes. Increase heat; boil until onions over medium heat. Reduce heat to are tender and liquid is thickened, stirring very low; cover to keep warm. often, about 18 minutes. DO AHEAD Can Heat 2 tablespoons oil in heavy be made 1 day ahead. Cover and chill. medium saucepan over medium-low Fold crème fraîche into onions (add heat. Add leek; sauté until soft, stirring cranberries, if using). Simmer until sauce often, about 10 minutes. Add rice; stir coats onions thickly, 2 minutes. Season until heated through, about 3 minutes. with salt and pepper. Transfer to bowl; Add wine; simmer until absorbed, stirring sprinkle with pomegranate seeds. often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring Rice, Polenta, often, until rice is tender but still firm to & Pasta bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; green herb risotto stir in herb paste, ¼ cup Parmesan cheese, 4 TO 6 SERVINGS/ This works well as a and 1 tablespoon olive oil. Season to taste side dish or starter; to turn this into a main with salt and pepper. Serve immediately in course, top it with skewers of grilled shrimp. warm bowls, passing additional Parmesan cheese alongside. 1½ cups (loosely packed) fresh baby spinach leaves rice pilaf with pine nuts ½ cup (loosely packed) fresh basil 4 SERVINGS leaves ½ cup (loosely packed) fresh Italian 1 tablespoon olive oil parsley leaves 1 small onion, finely chopped 2 tablespoons (¼ stick) unsalted 1 cup long-grain white rice butter, room temperature 1½ cups low-salt chicken broth 1 garlic clove, sliced ½ cup pine nuts, toasted if desired 2 cups low-salt chicken broth 2½ cups water Heat oil in small saucepan over 3 tablespoons extra-virgin olive oil, medium-high heat. Add onion and sauté divided until soft, about 5 minutes. Stir in rice. 1 medium leek (white and pale green Add broth; bring to boil. Reduce heat to parts only), thinly sliced low, cover, and simmer until tender, about 1½ cups short-grain rice (such as 20 minutes. Fluff rice with fork; add pine arborio) or medium-grain rice nuts. Season with salt and pepper. ½ cup dry white wine ¼ cup freshly grated Parmesan cheese plus additional for serving

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 27 creamy corn-studded 1 cup fresh breadcrumbs (from polenta crustless French bread ground in processor) 4 SERVINGS

3½ cups low-salt chicken broth Cook cauliflower in large pot of boiling ½ cup heavy whipping cream salted water until crisp-tender, about 1 teaspoon salt 5 minutes. Using large sieve, transfer 1 cup polenta (coarse cornmeal) cauliflower to bowl. Add tomatoes to pot; 3 cups fresh corn kernels (from 3 ears) cook 1 minute. Remove from water; peel 1 tablespoon butter and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large Bring broth, cream, and salt to boil in skillet over medium-high heat. Add medium saucepan. Gradually whisk in cauliflower; sauté until beginning to polenta; reduce heat to medium-low and brown, about 5 minutes. Add tomatoes simmer 10 minutes, stirring often. Add and green onions. Cook 1 minute to blend corn; increase heat and bring to boil. flavors. Remove from heat. Season with Reduce heat to medium-low; cook until coarse salt and pepper. polenta is soft, thick, and creamy, stirring Melt 2 tablespoons butter in large often, about 15 minutes. Stir in butter saucepan over medium-low heat. Add and season to taste with salt and pepper. flour and stir 2 minutes. Gradually whisk Serve hot. in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. cheesy baked penne Add 2 cups Comté cheese; whisk until with cauliflower and melted and sauce is smooth. Whisk in crème fraîche ½ cup Parmesan, then crème fraîche and 8 SERVINGS/ Cauliflower is a nice mustard. Season with salt and pepper. surprise and crème fraîche adds some Remove from heat. tanginess to this inventive version of Return reserved pot of water to macaroni and cheese. boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. 1 1½- to 1¾-pound head of cauliflower, Drain; return pasta to same pot. Stir in cored, cut into 1-inch florets cauliflower mixture and sauce. 2 large heirloom tomatoes Butter 13x9x2-inch glass baking 5 tablespoons butter, divided dish. Spoon in half of pasta mixture; ½ cup thinly sliced green onions sprinkle with ½ cup Comté cheese. Coarse kosher salt Top with remaining pasta mixture and 2 tablespoons all purpose flour ½ cup Comté cheese. Melt remaining 1 cup heavy whipping cream 1 tablespoon butter in small skillet. Add 3 cups coarsely grated Comté cheese breadcrumbs and toss to coat. Remove (or half Gruyère and half Fontina; from heat; mix in ¼ cup Parmesan. about 9 ounces), divided Sprinkle crumbs over pasta. DO AHEAD ¾ cup Parmigiano-Reggiano, finely Can be made 2 hours ahead. Let stand grated Parmesan cheese, divided at room temperature. 1 cup crème fraîche* Preheat oven to 350°F. Bake pasta 1 tablespoon whole grain Dijon uncovered until heated through and mustard bubbling, about 35 minutes. 10 ounces penne (3½ cups) */ Sold at some supermarkets and at specialty foods stores.

28 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com Potatoes until split open and flattened to scant 1-inch thickness (don’t press too flat truffled potato purée with or potatoes will break apart). mascarpone Brush large baking sheet with oil. 8 SERVINGS Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with 3½ pounds medium Yukon Gold salt, pepper, and some rosemary leaves. potatoes DO AHEAD Can be made 2 hours ahead. 6 tablespoons (¾ stick) butter Let stand at room temperature. ½ cup mascarpone cheese Prepare barbecue (medium-high Whole milk heat). Place potatoes, oiled side down, 2 teaspoons black truffle sauce or on grill. Brush with oil. Cook until crisp truffle oil and beginning to color, about 5 minutes per side. Cook potatoes in pot of boiling salted Transfer to platter; sprinkle with water until tender, about 25 minutes. more rosemary leaves and serve hot. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. sicilian-style potato gratin Add butter and mascarpone cheese; 6 SERVINGS/ Capers, a common ingredient mash until smooth. Mix in enough milk in traditional Sicilian cooking, give this gratin to thin to desired consistency. Mix in a tangy, briny flavor. Serve alongside whole truffle sauce; season with salt and roasted fish, roast pork, or sautéed chicken pepper. Transfer to bowl. breasts. MORE INFO/ Mascarpone cheese is sold at many supermarkets and at Italian 1 garlic clove, halved markets. Black truffle sauce is available Olive oil for brushing plus 4 at specialty foods stores and from tablespoons, divided cubemarketplace.com. 2 cups chopped onions Coarse kosher salt grilled smashed potatoes 2¼ pounds russet potatoes, peeled, very thinly sliced 8 SERVINGS/ In this recipe, the potatoes are boiled, gently flattened in a kitchen 8 tablespoons (packed) grated Pecorino Romano cheese, divided towel, brushed with oil, and grilled. The 3 tablespoons drained capers result? Potatoes that are creamy on the 2 cups low-salt chicken broth inside and crispy on the outside.

16 small red-skinned and/or white- Preheat oven to 350°F. Rub 13x9x2-inch skinned potatoes (about 2 inches glass baking dish with cut side of garlic in diameter) clove. Brush dish with olive oil. Heat Olive oil 2 tablespoons oil in heavy large skillet Fresh rosemary leaves over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and Cook potatoes in large pot of boiling beginning to brown, stirring frequently, salted water until just tender, about 25 about 13 minutes. 1 minutes. Using slotted spoon, transfer Arrange ∕3 of potatoes in even layer potatoes to kitchen towel. Cool potatoes in prepared dish. Sprinkle with coarse salt to lukewarm, about 20 minutes. Using and pepper. Scatter half of onions over. another towel, gently press each potato Sprinkle with 2 tablespoons Pecorino

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 29 Romano and 1 tablespoon capers. Repeat 4 ounces artisanal cheese (such as layering with half of remaining potatoes, Point Reyes Original Blue, Humboldt coarse salt and pepper, remaining onions, Fog, dry Monterey Jack, sheep’s-milk 2 tablespoons Pecorino Romano, ricotta, tangy soft fresh goat cheese, or other local cheese), sliced or and 1 tablespoon capers. Drizzle with crumbled, room temperature 1 tablespoon olive oil. Arrange remaining 3 tablespoons pine nuts potato slices over. Sprinkle with coarse salt Pinch of fine sea salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon Cook unsalted butter in large nonstick olive oil. Pour chicken broth over. Press skillet over medium-high heat until down firmly on potatoes to compact beginning to brown. Add pear halves, gratin. Cover gratin tightly with foil and cut side down, to skillet. Drizzle honey bake until potatoes are tender, about 1 over pears and swirl pan slightly to hour 20 minutes. Uncover and sprinkle blend butter and honey. Reduce heat to with remaining 4 tablespoons Pecorino medium, cover, and cook until pears are Romano. Bake gratin uncovered until tender when pierced with paring knife, cheese is lightly browned, about 15 swirling skillet occasionally and adding a minutes. Let gratin stand 10 minutes few tablespoons water to skillet if caramel at room temperature before serving. sauce turns deep amber before pears are

tender, about 12 minutes. Transfer pears, cut side up, to serving DESSERTS/ platter. Top pears with cheese. Return skillet with caramel sauce to medium-high Fruits, Custards, heat; add pine nuts to skillet and sprinkle & Tarts lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears pears in honey and and serve. pine nut caramel with MORE INFO/ To order artisanal American artisanal cheese cheeses, go to artisanalcheese.com, 6 SERVINGS/ If your pears are on the dry murrayscheese.com, or side, the caramel will form more quickly cowgirlcreamery.com. than if they are juicy. Any variety of pears can be used in this recipe, but Bosc pears caramelized fresh hold up especially well because of their firm pineapple tiramisu texture. Almost any cheese would be great 12 SERVINGS/ Pineapple gives this Italian with the pears: Head to your local farmers’ dessert a Southeast Asian feel. The tiramisu market or cheese shop and do some needs to chill overnight. sampling. Serve this with a late-harvest dessert wine. COFFEE, TEA, AND COGNAC FLAVORING 1½ cups water ¼ cup (½ stick) unsalted butter 6 tablespoons freshly ground French 3 firm but ripe Bosc pears or roast coffee (about 1½ ounces) other pears, peeled, halved 3 tablespoons black tea leaves lengthwise, cored (scant ½ ounce) 3½ tablespoons mild honey (such as 3 tablespoons Cognac or other brandy orange blossom or clover)

30 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com COGNAC SABAYON CARAMELIZED PINEAPPLE/ Combine 8 large egg yolks pineapple, sugar, and salt in large nonstick ½ cup heavy whipping cream skillet. Scrape in seeds from vanilla bean; 6 tablespoons sugar, divided add bean. Stir over medium heat until ¼ teaspoon salt sugar melts and syrup forms. Continue 2 8-ounce containers mascarpone cooking until syrup is absorbed and cheese* pineapple is dry and golden, stirring 2 tablespoons Cognac or other brandy occasionally, about 10 minutes; cool 4 large egg whites completely. Cover bottom of 13x9x2-inch glass CARAMELIZED PINEAPPLE baking dish with layer of ladyfingers. Brush 4 cups ¼- to ⅓-inch cubes cored with coffee flavoring. Spread with half of peeled fresh pineapple (from 1 large) sabayon (about 3 cups). Scatter half of ¼ cup sugar pineapple over. Repeat with ladyfingers, ⅛ teaspoon salt flavoring, sabayon, and pineapple. Cover; ½ vanilla bean, split lengthwise chill overnight. 4 3-ounce packages soft ladyfingers Sprinkle tiramisù generously with (sponge-cake variety) grated chocolate and garnish with fresh Grated bittersweet chocolate pineapple, if desired. Cut into squares Thin fresh pineapple triangles for or spoon onto plates and serve. garnish (optional) */ An Italian cream cheese; sold at many supermarkets and at specialty foods stores COFFEE, TEA, AND COGNAC FLAVORING/ and Italian markets. Place coffee filter in strainer set over medium bowl. Bring 1½ cups water to boil in heavy medium saucepan. Mix dark chocolate and in coffee and tea. Turn off heat; cover pine nut crostata and let steep 5 minutes. Strain mixture 8 SERVINGS through coffee filter. Stir in Cognac. Cool completely. CRUST COGNAC SABAYON/ Whisk yolks, 1⅔ cups all purpose flour cream, 4 tablespoons sugar, and salt in 1 cup powdered sugar medium metal bowl to blend. Set bowl ½ teaspoon salt over saucepan of simmering water 6 tablespoons (¾ stick) unsalted and whisk until mixture is thick and butter, diced, room temperature thermometer registers 160°F, about 5 2 large egg yolks minutes. Remove from over water. Place 1 large egg over larger bowl of ice and water. Cool quickly, whisking often, about 5 minutes. FILLING Stir mascarpone in large bowl to 10 ounces bittersweet (70% cocoa) loosen texture. Fold in cooled yolk chocolate, finely chopped mixture in 3 additions, then fold in 2 cups heavy whipping cream Cognac. Beat whites in medium bowl ¼ cup honey until soft peaks form. Add 2 tablespoons ¼ cup pine nuts, toasted sugar and beat until stiff but not dry; fold Lightly sweetened whipped cream into sabayon in 3 additions. Cover; chill 1 up to day. CRUST/ Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter,

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 31 yolks, and egg. Blend until moist clumps all over with fork. Bake until golden form. Knead dough into ball and flatten brown, about 24 minutes. Cool into disk. Wrap and chill at least 30 completely on rack. minutes and up to 1 day. Meanwhile, grate enough orange Roll out dough on lightly floured peel to measure 1¼ teaspoons. Cut off surface to 14-inch round. Transfer to remaining peel and pith from oranges. 10-inch-diameter tart pan with removable Slice oranges into thin rounds, then cut bottom. Cut off all but ½-inch overhang. rounds crosswise in half. Place orange Fold overhang in, pressing to form double- slices on paper towels to drain slightly. thick sides that extend ¼ inch above rim. Combine mascarpone, cream, sugar, Chill crust 30 minutes. 1 tablespoon honey, cardamom, and Preheat oven to 375°F. Bake crust orange peel in medium bowl. Using 5 minutes. Using back of fork, press up electric mixer, beat just until blended and sides of crust if slipping. Bake until golden, peaks form (do not overbeat or mixture pressing up sides and piercing with fork if will curdle). Spread filling evenly in cooled crust bubbles, about 25 minutes longer. crust. Arrange orange slices atop tart in Cool crust completely. concentric circles; sprinkle with pistachios. FILLING/ Place chocolate in medium Drizzle with remaining 1 tablespoon bowl. Bring cream to simmer in saucepan. honey and serve. Pour cream over chocolate; whisk until */ An Italian cream cheese; sold at many smooth. Whisk in honey. Pour filling into supermarkets and at Italian markets. crust. Chill until set, at least 2 hours and up to 1 day. Sprinkle tart with pine nuts. Serve Cakes, Tortes, with whipped cream. & Cookies mascarpone tart cornmeal and fig cake with honey, oranges, with pine nuts and pistachios 6 SERVINGS/ Polenta stands in for flour 8 SERVINGS with delicious results in this Venetian dessert.

1 refrigerated pie crust (half of 15- 4 large egg yolks ounce package) ⅔ cup sugar 2 large navel oranges 2 cups whole milk 1 8- to 8.8-ounce container chilled ¼ cup grappa mascarpone cheese* ⅛ teaspoon salt ½ cup chilled heavy whipping cream ½ cup polenta (coarse cornmeal; ¼ cup sugar do not use instant) 2 tablespoons honey, divided ½ cup diced dried Calimyrna figs ¼ teaspoon (generous) ground (about 6) cardamom ⅓ cup raisins 2 tablespoons chopped pistachios ¼ cup pine nuts 1 tablespoon fennel seeds Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch- Preheat oven to 375°F. Butter 8-inch- diameter tart pan with removable bottom; diameter cake pan with 2-inch-high sides. fold sides in and press to extend sides Beat egg yolks and sugar in large bowl. ¼ inch above rim of pan. Pierce crust Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat.

32 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com Gradually whisk hot milk mixture into egg CAKE/ Position rack in center of oven yolk mixture. Return to saucepan. Whisk and preheat to 350°F. Butter and flour in polenta. Whisk over medium-high two 9-inch-diameter cake pans with heat until mixture thickens and begins 1½-inch-high sides. Blend ½ cup walnuts, to bubble, about 8 minutes. 1 tablespoon sugar, and espresso in Fold figs, raisins, pine nuts, and fennel processor until nuts are finely ground. seeds into polenta mixture. Pour into Whisk flour, baking powder, cinnamon, prepared cake pan. Bake cake until golden baking soda, and salt in medium bowl to brown, set in center, and beginning to pull blend. Using electric mixer, beat butter in away from sides of pan, about 40 minutes. large bowl until smooth. Gradually Cool in pan 20 minutes. Cut around pan add remaining sugar (1 cup minus sides and invert cake onto platter. Serve 1 tablespoon), beating until fluffy. Beat warm or at room temperature. in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat coffee-walnut cake with to blend. Reduce mixer speed to low coffee-mascarpone cream and beat in dry ingredients in 3 additions 10 TO 12 SERVINGS/ A layer cake with a alternately with buttermilk in 2 additions. simple, modern look. Fold in remaining ½ cup walnuts. Divide batter evenly between prepared pans. CAKE Bake cake layers until tester inserted 1 cup walnuts (about 4 ounces), into center comes out clean, about 26 toasted, chopped, divided minutes. Cool in pans 5 minutes, then 1 cup sugar, divided turn out onto racks and cool completely. 1 tablespoon instant espresso powder COFFEE-MASCARPONE CREAM/ Stir 1⅓ cups all purpose flour espresso and 1 tablespoon water in large 2 teaspoons baking powder bowl until coffee dissolves. Add cream, ½ teaspoon ground cinnamon mascarpone, sugar, and vanilla. Beat ¼ teaspoon baking soda until filling is thick and smooth (do not ¼ teaspoon salt overbeat or filling may curdle). 10 tablespoons (1¼ sticks) unsalted Place 1 cake layer on platter, flat side butter, room temperature up. Spread half of filling over cake. Place 3 large eggs second layer, flat side down, on filling. 1 large egg yolk Spread remaining filling over top. Mix ½ teaspoon vanilla extract walnuts, cinnamon, and salt. Sprinkle ¾ cup buttermilk over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day. COFFEE-MASCARPONE CREAM */ An Italian cream cheese; sold at many 4½ teaspoons instant espresso powder supermarkets and at Italian markets. 1 tablespoon water 1 cup chilled heavy whipping cream upside-down grape and ½ cup (4 ounces) mascarpone cheese* mascarpone cheesecake ½ cup powdered sugar 8 TO 10 SERVINGS/ The cheese filling is ½ teaspoon vanilla extract spooned over red grapes—not a crust— ¾ cup (about 3 ounces) walnuts, and the fruit becomes its crowning glory. toasted, chopped

¼ teaspoon ground cinnamon Nonstick vegetable oil spray Pinch of salt 3¼ cups red seedless grapes, divided

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 33 2 tablespoons frozen grape juice Vin Santo, a dessert wine made from concentrate (with Concord grapes), raisined grapes. thawed

1 cup sugar, divided FRUIT 2 teaspoons cornstarch 3 cups water 1½ teaspoons raspberry vinegar 1 cup imported sweet Marsala 1½ 8-ounce packages cream cheese, ¼ cup sugar room temperature 1 cinnamon stick 1½ tablespoons all purpose flour 1 4-inch-long strip lemon peel 1 8-ounce container mascarpone (yellow part only) cheese* 2 cups pitted prunes 3 large eggs 2 cups dried apricots

Preheat oven to 350°F. Spray 9-inch- CAKE diameter cake pan with 2-inch-high sides 3 large egg yolks with nonstick spray. Puree 1 cup grapes 1 large egg and grape juice concentrate in blender 1½ teaspoons (packed) grated until as smooth as possible. Pour puree lemon peel into medium saucepan. Add ¼ cup sugar 1 teaspoon vanilla extract and cornstarch; stir to dissolve cornstarch. ¼ teaspoon salt Add remaining 2¼ cups grapes. Stir over 10 tablespoons (1¼ sticks) unsalted medium heat until mixture thickens, boils, butter, room temperature and becomes clear, 2 to 3 minutes (grapes 1 cup sugar will remain whole); mix in vinegar. Pour 1½ cups unbleached all purpose flour into prepared cake pan. Spread grapes in ¾ cup pine nuts (about 3½ ounces) single layer; cool. Powdered sugar Beat cream cheese, flour, and ¾ cup sugar in large bowl until smooth. Beat in FRUIT/ Combine 3 cups water, Marsala, mascarpone, then eggs, 1 at a time. Spoon sugar, cinnamon stick, and lemon peel in batter over grape mixture. heavy large saucepan. Bring to boil, stirring Bake cake until just set in center, until sugar dissolves. Add prunes and about 45 minutes. Place cake directly into apricots. Reduce heat to medium; simmer refrigerator; chill uncovered until cold, at until fruit is just soft but not mushy, least 4 hours and up to 1 day. stirring frequently, about 25 minutes. Cut around cake. Place plate over Using slotted spoon, transfer fruit to pan; hold plate and pan together and medium bowl. Boil liquid until syrupy, invert. Lift off pan. Cut cake into wedges. about 5 minutes. Pour syrup over fruit. */ An Italian cream cheese; sold at many DO AHEAD Can be made 2 days ahead. supermarkets and at Italian markets. Cover; chill. Bring to room temperature before serving. pine nut torta with CAKE/ Position rack in center of oven marsala-poached and preheat to 375°F. Butter and flour autumn fruit 10-inch-diameter springform pan. Whisk 6 TO 8 SERVINGS/ Tuscan sweets tend egg yolks, egg, lemon peel, vanilla, and to be simple and rustic, like this deliciously salt in small bowl to blend. Using electric buttery, moist cake, similar in texture to mixer, beat butter and 1 cup sugar in marzipan. What to drink: Tuscany’s famous medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber

34 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com spatula, gently stir egg mixture into butter to medium bowl. Add butter, sugar, and mixture (batter will be thick). Spoon eggs to processor; mix until blended and batter into prepared pan; smooth top smooth, occasionally scraping down sides (cake will be thin). Sprinkle pine nuts of bowl, about 3 minutes. Add cookie over top; press lightly to adhere. mixture and melted chocolate. Using Bake cake until tester inserted into on/off turns, process just until blended. center comes out clean, about 30 minutes. Divide batter among custard cups. Bake Transfer cake to rack. Run small knife until tops of tortes are dry and puffed and around cake edges to loosen. Remove tester inserted into centers comes out pan sides. Cool cake completely. (Can with moist crumbs attached, about 30 be made 1 day ahead. Cover and store minutes. Transfer cups to rack; cool 15 at room temperature.) minutes. Run small knife around edges of Sprinkle cake with powdered sugar. cups to release tortes. Turn tortes out Serve with poached fruit. onto rack and turn right side up; cool. DO AHEAD Can be made 3 days ahead. Wrap chocolate-amaretti tortes in plastic and store at room temperature. MAKES 4 TOPPING/ Beat together cream, sugar, and almond extract in medium bowl until TORTES cream holds peaks. DO AHEAD Can be 4 ounces semisweet chocolate, made 4 hours ahead; refrigerate. chopped Place 1 torte on each of 4 plates. Top ¾ cup sliced almonds, toasted with dollop of whipped cream, sprinkle 12 1½-inch-diameter amaretti cookies with crumbled amaretti, and serve. (Italian macaroons), about MORE INFO/ Amaretti cookies are available 2.6 ounces total in two sizes. The larger ones (used in this ¼ teaspoon cinnamon recipe) are bundled in pairs in colorful Pinch of salt wrappers, while slightly smaller ones are ½ cup (1 stick) unsalted butter, packaged and unwrapped in sealed plastic room temperature bags. If using the smaller cookies, measure ½ cup sugar by weight (2.6 ounces total), not count. 3 large eggs chocolate-orange biscotti TOPPING MAKES ABOUT 3 DOZEN ¾ cup chilled whipping cream 1½ teaspoons powdered sugar 2 cups plus 2 tablespoons all ½ teaspoon almond extract purpose flour 2 amaretti cookies, crumbled 1½ teaspoons baking powder ¼ teaspoon salt TORTES/ Position rack in center of oven ¾ cup sugar and preheat to 350°F. Butter four ¾-cup ½ cup (1 stick) unsalted butter, room custard cups or soufflé dishes. Dust with temperature flour; tap out excess. Line bottom of cups 2 large eggs with parchment paper rounds. Place on 2 tablespoons Grand Marnier or other rimmed baking sheet. orange liqueur Stir chocolate in top of double boiler 1 tablespoon grated orange peel set over simmering water until melted 1 cup pecans, lightly toasted, coarsely and smooth. Using on/off turns, blend chopped almonds, amaretti, cinnamon, and salt in 6 ounces bittersweet (not processor until finely ground. Transfer unsweetened) chocolate, chopped

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 35 Line large baking sheet with parchment ½ cup sugar paper. Whisk flour, baking powder, and 2 tablespoons fresh lemon juice salt in medium bowl to blend. Using ¼ cup limoncello or other lemon electric mixer, beat sugar and butter in liqueur plus additional for serving large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange Whisk first 6 ingredients in large saucepan. peel. Add flour mixture and beat until Scrape in seeds from vanilla bean; add blended. Stir in pecans and chocolate. bean. Cook over medium-high heat Gather dough together; divide in half. until bubbles form at edges, stirring Wrap in plastic and freeze 20 minutes occasionally. Remove from heat, cover, to firm. and let steep 15 minutes. Using slotted Position rack in center of oven; spoon, remove coffee beans and preheat to 350°F. Using floured hands, vanilla bean. form each dough piece into 14-inch- Whisk egg yolks, sugar, and lemon long, 2½-inch-wide log. Transfer logs to juice in large bowl until thick and smooth. prepared baking sheet, spacing 2 inches Slowly whisk warm cream mixture into apart. Bake until light golden, about 30 yolk mixture. Return custard to same minutes. Transfer parchment with logs saucepan. Stir over medium heat until to rack. Cool 20 minutes. Reduce oven custard thickens enough to coat spoon temperature to 300°F. and thermometer registers 180°F, Place 1 log on cutting board. Using about 6 minutes; do not boil. Pour serrated knife, cut log on diagonal into custard into medium bowl. Stir in ¼ cup ½-inch-thick slices. Stand slices upright on limoncello. Chill custard until cold, stirring baking sheet. Repeat with remaining log. occasionally, at least 4 hours. DO AHEAD Bake biscotti until dry to touch and Can be made 1 day ahead. Cover and pale golden, about 30 minutes. Cool keep chilled. completely on rack. DO AHEAD Can Process custard in ice cream maker be made 1 week ahead. Store in according to instructions. Transfer to airtight container. container; cover and freeze up to 2 days. Scoop gelato into glasses. Drizzle with additional limoncello and serve. Frozen Desserts */ An Italian cream cheese; sold at many supermarkets and at Italian markets. limoncello gelato MAKES ABOUT 4 CUPS/ For the perfect frozen orange and ending, a not-too-sweet gelato is drizzled amaretti parfaits with with limoncello, a lemon liqueur from Italy. espresso granita Round out dessert with purchased cookies. 4 SERVINGS/ These gorgeous, grown-up treats feature crunchy almond cookies, 2 cups heavy whipping cream icy coffee granita, and creamy orange ice ½ cup whole milk cream. Amaretti cookies vary in size—you’ll ¼ cup buttermilk need eight to twelve cookies for the parfaits. ¼ cup mascarpone cheese* 4 coffee beans 1 cup finely ground espresso 1 teaspoon finely grated lemon peel coffee beans 1 vanilla bean, split lengthwise 3 cups water 4 large egg yolks ½ cup plus 1 tablespoon sugar 3 tablespoons orange juice

36 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com 3 tablespoons Grand Marnier or other Pinch of salt orange liqueur ¾ cup sugar 4 teaspoons finely grated orange peel ½ cup (1 stick) unsalted butter, 1 pint premium vanilla ice cream, room temperature slightly softened 2 teaspoons anise extract 8 to 12 amaretti cookies (Italian 1 teaspoon vanilla extract macaroons)* 3 large eggs 2 thin orange slices, cut in half ½ cup whole milk (optional) Nonstick vegetable oil spray 24 large marshmallows Brew espresso with 3 cups water in Chocolate ice cream coffeemaker. Pour coffee into small metal pan. Add ½ cup sugar; stir to dissolve. SAUCE/ Bring cream to simmer in Freeze 2 hours, stirring twice. Cover and medium saucepan. Remove from heat. freeze without stirring until solid, at least Add chocolate and whisk until smooth. 6 hours or overnight. Using fork, scrape DO AHEAD Can be made 1 week ahead. granita into icy crystals, then toss to mix. Cover; refrigerate. Rewarm until just Cover; keep frozen. Mix orange juice, pourable before using. 1 liqueur, orange peel, and tablespoon PIZZELLE/ Whisk first 3 ingredients sugar in medium bowl until sugar dissolves. in small bowl. Using electric mixer, beat Transfer 2 tablespoons mixture to small sugar and butter in medium bowl until bowl to use as sauce; chill. blended. Beat in extracts, then eggs, 1 at a Mix ice cream into remaining orange time. Beat in dry ingredients in 3 additions, mixture. Cover; freeze until firm, at least 6 alternately with milk in 2 additions. Let hours. Coarsely crumble 1 to 1½ cookies batter rest 15 minutes. into each of 4 parfait glasses. Top each Preheat waffle iron to medium heat with ½ cup granita and another 1 to 1½ (follow manufacturer’s instructions for crumbled cookies. Top each with scoop of pizzelle iron). Spray with nonstick spray. ice cream. Drizzle 1½ teaspoons orange Drop 1 generous tablespoon batter into sauce over ice cream. Garnish with orange each of 4 squares on hot waffle iron. slices, if desired. Close cover and cook until pizzelle */ Available at some supermarkets and at are golden and cooked through, about Italian markets. 2 minutes. Transfer to rack. Repeat, making total of at least 24 pizzelle waffles pizzelle s’mores with ice (each about 3½ inches in diameter). cream and chocolate sauce DO AHEAD Can be made 6 hours ahead. MAKES 12/ If you don’t have a pizzelle or Let stand at room temperature. Rewarm waffle iron, look for packaged waffle cookies on baking sheet in 350°F oven 5 minutes at the supermarket. before using. Working with 4 at a time, place 2 SAUCE marshmallows on 1 warm pizzelle. Cover 1⅓ cups whipping cream with another warm pizzelle and press 8 ounces bittersweet or semisweet to compact. Arrange S’mores on plates; chocolate, chopped top with chocolate ice cream and warm chocolate sauce. PIZZELLE 1¾ cups all purpose flour 2 teaspoons baking powder

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 37 IND EX / Cacciatore, Chicken and Sausage, with Grape Tomatoes, 18 Appetizers & Beverages, 1-4 Cakes, Tortes, & Cookies, 32-36 Blood Orange Champagne Cocktail, 4 Chocolate-Amaretti Tortes, 35 Chicken Liver and Sage Crostini, 2 Chocolate-Orange Biscotti, 35 Crisp Polenta Rounds with Pesto Coffee-Walnut Cake with and Pine Nuts, 3 Coffee-Mascarpone Cream, 33 Grilled Pizza with Pears, Fresh Pecorino, Cornmeal and Fig Cake with and Walnuts, 1 Pine Nuts, 32 Grilled Shrimp with Rosemary, 2 Pine Nut Torta with Marsala-Poached Parmesan and Smoky Paprika Frico, 2 Autumn Fruit, 34 Simple Syrup, 4 Upside-Down Grape and Mascarpone The Bicicletta, 3 Cheesecake, 33 Tomato, Red Onion, and Caper-Rosemary Tuna with Basil Bruschetta, 1 Herb Salad, 12 White Peach Summer Bellini, 4 Caprese, Mango-Radicchio, with Artichokes Basil Vinaigrette, 9 Artichoke and Parmesan Risotto, 21 Caramelized Fresh Pineapple Tiramisu, 30 Sweet Pea and Artichoke Lasagna, 20 Cauliflower Soup with Pecorino Romano Arugula, Wild, Salad with Garlic Croutons, and Truffle Oil, 5 Shaved Parmesan, and Lemon, 9 Champagne Cocktail, Blood Orange, 4 Asparagus Char, Seared Arctic, with Broccolini, Asparagus Soup, Roasted, with Spring Olives, and Garlic, 11 Herb Gremolata, 4 Cheesecake, Upside-Down Grape and Leek and Asparagus Frittata, 19 Mascarpone, 33 Cheesy Baked Penne with Cauliflower and Crème Fraîche, 28 Balsamic-Braised Cipolline Onions Chicken and Sausage Cacciatore with with Pomegranate, 26 Grape Tomatoes, 18 Bass, Whole Striped, with Lemon Chicken Liver and Sage Crostini, 2 and Mint, 11 Chicken Parmesan, New, 18 Beef Chicken, Pancetta Roast, with Red Wine Brasato with Glazed Root Walnut Stuffing,1 9 Vegetables, 16 Chicken, Roast, with Steak with Parmesan Butter, Balsamic Rosemary-Garlic Paste, 17 Glaze, and Arugula, 13 Chocolate-Amaretti Tortes, 35 Bellini, White Peach Summer, 4 Chocolate-Orange Biscotti, 35 Bicicletta, The, 3 Cipolline Onions, Balsamic-Braised, Biscotti, Chocolate-Orange, 35 with Pomegranate, 26 Blood Orange Champagne Cocktail, 4 Clams Blue Cheese Crusted Tomatoes, 26 Linguine with Herb Broth Brasato, Red Wine, with Glazed and Clams, 23 Root Vegetables, 16 Pasta e Ceci con Vongole, 5 Breads Steamed Clams with Spicy Italian Classic Tuscan Flatbread, 7 Sausage and Fennel, 12 Cracked Pepper Focaccia with Classic Pesto, 6 Truffle Oil, 6 Classic Tuscan Flatbread, 7 Broccoli, Roasted, with Asiago, 26 Coffee-Walnut Cake with Bruschetta, Tomato, Red Onion, Coffee-Mascarpone Cream, 33 and Basil, 1 Cornmeal and Fig Cake with Pine Nuts, 32 Cracked Pepper Focaccia with Truffle Oil, 6 Creamy Corn-Studded Polenta, 28 38 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com Crisp Polenta Rounds with Pesto Grilled Shrimp with Rosemary, 2 and Pine Nuts, 3 Grilled Smashed Potatoes, 29 Crostata, Dark Chocolate and Pine Nut, 31 Crostini, Chicken Liver and Sage, 2 Lamb Patties, Sicilian, Braised with Eggplant, Peppers, and Tomatoes, 13 Lasagna Dark Chocolate and Pine Nut Quick Sausage and Mushroom, 24 Crostata, 31 Sweet Pea and Artichoke, 20 Desserts, 30-37 Leek and Asparagus Frittata, 19 Cakes, Tortes, & Cookies, 32-36 Limoncello Gelato, 36 Frozen Desserts, 36-37 Linguine with Herb Broth and Clams, 23 Fruits, Custards, & Tarts, 30-32

Main Courses, 11-25 Eggplant, Grilled, with Caponata Salsa, 25 Meat, 13-17 Pasta & Dumplings, 21-25 Poultry, 17-19 Flatbread, Classic Tuscan, 7 Seafood, 11-13 Focaccia, Cracked Pepper, Vegetarian, 19-21 with Truffle Oil, 6 Mango-Radicchio Caprese with Frico, Parmesan and Smoky Paprika, 2 Basil Vinaigrette, 9 Frittata, Leek and Asparagus, 19 Mascarpone Tart with Honey, Oranges, Frozen Desserts, 36-37 and Pistachios, 32 Frozen Orange and Amaretti Parfaits Meat, 13-17 with Espresso Granita, 36 Pork Shoulder with Salsa Verde, 15 Limoncello Gelato, 36 Red Wine Brasato with Glazed Pizzelle S’mores with Ice Cream Root Vegetables, 16 and Chocolate Sauce, 37 Sausages with Caramelized Red Frozen Orange and Amaretti Parfaits Onions and Radicchio, 15 with Espresso Granita, 36 Sicilian Lamb Patties Braised with Fruits, Custards, & Tarts, 30-32 Eggplant, Peppers, and Tomatoes, 13 Caramelized Fresh Pineapple Spiced Veal Roulades, 17 Tiramisu, 30 Steak with Parmesan Butter, Balsamic Dark Chocolate and Pine Nut Glaze, and Arugula, 13 Crostata, 31 Mediterranean Salad with Prosciutto Mascarpone Tart with Honey, and Pomegranate, 8 Oranges, and Pistachios, 32 Minestrone, Summer, with Pesto, 6 Pears in Honey and Pine Nut Caramel with Artisanal Cheese, 30 New Chicken Parmesan, 18

Gelato, Limoncello, 36 Granita, Espresso, Frozen Orange Orrechiette Carbonara, 22 and Amaretti Parfaits with, 36 Green Herb Risotto, 27 Greens, Sautéed, with Cannellini Beans Panzanella, Panettone, with Pancetta and Garlic, 25 and Brussels Sprouts, 10 Grilled Cheese, Tuscan, 21 Pappardelle with Squash, Mushrooms, Grilled Eggplant with Caponata Salsa, 25 and Spinach, 19 Grilled Pizza with Pears, Fresh Pecorino, Parfaits, Frozen Orange and Amaretti, and Walnuts, 1 with Espresso Granita, 36

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 39 Parmesan and Smoky Paprika Frico, 2 Red Leaf Salad with Oranges, 9 Pasta & Dumplings, 21-25 Red Wine Brasato with Glazed Fresh Pasta with Favas, Tomatoes, Root Vegetables, 16 and Sausage, 21 Rice Pilaf with Pine Nuts, 27 Linguine with Herb Broth Rice, Polenta, & Pasta, 27-28 and Clams, 23 Cheesy Baked Penne with Cauliflower Orrechiette Carbonara, 22 and Crème Fraîche, 28 Pappardelle with Squash, Mushrooms, Creamy Corn-Studded Polenta, 28 and Spinach, 19 Green Herb Risotto, 27 Pasta e Ceci con Vongole, 5 Rice Pilaf with Pine Nuts, 27 Quick Sausage and Mushroom Ricotta Gnudi with Wild Mushroom Lasagna, 24 and Truffle Sauce, 23 Ricotta Gnudi with Wild Mushroom Risotto and Truffle Sauce, 23 Artichoke and Parmesan, 21 Spaghetti Alla Puttanesca, 22 Green Herb, 27 Pears in Honey and Pine Nut Caramel Roast Chicken with with Artisanal Cheese, 30 Rosemary-Garlic Paste, 17 Penne, Cheesy Baked, with Cauliflower Roast Chicken, Pancetta, with and Crème Fraîche, 28 Walnut Stuffing,1 9 Pesto, Classic, 6 Roasted Asparagus Soup with Pine Nut Torta with Marsala-Poached Spring Herb Gremolata, 4 Autumn Fruit, 34 Roasted Broccoli with Asiago, 26 Pineapple Tiramisu, Caramelized Fresh, 30 Pizza Grilled, with Pears, Fresh Pecorino, S’mores, Pizzelle, with Ice Cream and Walnuts, 1 and Chocolate Sauce, 37 Potato, Sage, and Rosemary, 20 Salads, 8-10 Pizzelle S’mores with Ice Cream and Mango-Radicchio Caprese with Basil Chocolate Sauce, 37 Vinaigrette, 9 Polenta Mediterranean Salad with Prosciutto Creamy Corn-Studded, 28 and Pomegranate, 8 Crisp Rounds with Pesto and Panettone Panzanella with Pancetta Pine Nuts, 3 and Brussels Sprouts, 10 Pork Shoulder with Salsa Verde, 15 Red Leaf Salad with Oranges, 9 Potato, Sage, and Rosemary Pizza, 20 Wild Arugula Salad with Garlic Potatoes, 29-30 Croutons, Shaved Parmesan, Grilled Smashed Potatoes, 29 and Lemon, 9 Sicilian-Style Potato Gratin, 29 Zucchini “Tagliatelle” with Mint, Truffled Potato Purée with Cucumber, and Lemon, 8 Mascarpone, 29 Sausage Poultry, 17-19 Chicken and Sausage Cacciatore Chicken and Sausage Cacciatore with Grape Tomatoes, 18 with Grape Tomatoes, 18 Fresh Pasta with Favas, Tomatoes, New Chicken Parmesan, 18 and Sausage, 21 Pancetta Roast Chicken with Quick Sausage and Mushroom Walnut Stuffing,1 9 Lasagna, 24 Roast Chicken with Sausages with Caramelized Red Rosemary-Garlic Paste, 17 Onions and Radicchio, 15 Steamed Clams with Spicy Italian Sausage and Fennel, 12 Quick Sausage and Mushroom Sautéed Greens with Cannellini Beans Lasagna, 24 and Garlic, 25 Scampi Fra Diavolo, 13

40 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com Seafood, 11-13 Tart, Mascarpone, with Honey, Caper-Rosemary Tuna with Oranges, and Pistachios, 32 Herb Salad, 12 The Bicicletta, 3 Scampi Fra Diavolo, 13 Tiramisu, Caramelized Fresh Seared Arctic Char with Broccolini, Pineapple, 30 Olives, and Garlic, 11 Tomato, Red Onion, and Steamed Clams with Spicy Italian Basil Bruschetta, 1 Sausage and Fennel, 12 Tomatoes, Blue Cheese Crusted, 26 Whole Striped Bass with Tortes Lemon and Mint, 11 Chocolate-Amaretti, 35 Seared Arctic Char with Broccolini, Pine Nut, with Marsala-Poached Olives, and Garlic, 11 Autumn Fruit, 34 Shrimp Truffled Potato Purée with Grilled, with Rosemary, 2 Mascarpone, 29 Scampi Fra Diavolo, 13 Tuna, Caper-Rosemary, with Sicilian Lamb Patties Braised with Herb Salad, 12 Eggplant, Peppers, and Tomatoes, 13 Tuscan Grilled Cheese, 21 Sicilian-Style Potato Gratin, 29 Sides, 25-30 Potatoes, 29-30 Upside-Down Grape and Mascarpone Rice, Polenta & Pasta, 27-28 Cheesecake, 33 Vegetables, 25-27 Simple Syrup, 4 Soups & Breads, 4-8 Veal Roulades, Spiced, 17 Cauliflower Soup with Pecorino Vegetables, 25-27 Romano and Truffle Oil, 5 Balsamic-Braised Cipolline Onions Classic Pesto, 6 with Pomegranate, 26 Classic Tuscan Flatbread, 7 Blue Cheese Crusted Tomatoes, 26 Cracked Pepper Focaccia with Grilled Eggplant with Caponata Truffle Oil, 6 Salsa, 25 Pasta e Ceci con Vongole, 5 Roasted Broccoli with Asiago, 26 Roasted Asparagus Soup with Sautéed Greens with Cannellini Beans Spring Herb Gremolata, 4 and Garlic, 25 Summer Minestrone with Pesto, 6 Vegetarian Main Courses, 19-21 Spaghetti Alla Puttanesca, 22 Artichoke and Parmesan Risotto, 21 Spiced Veal Roulades, 17 Leek and Asparagus Frittata, 19 Starters, 1-10 Pappardelle with Squash, Mushrooms, Appetizers & Beverages, 1-4 and Spinach, 19 Salads, 8-10 Potato, Sage, and Rosemary Pizza, 20 Soups & Breads, 4-8 Sweet Pea and Artichoke Lasagna, 20 Steak with Parmesan Butter, Tuscan Grilled Cheese, 21 Balsamic Glaze, and Arugula, 13 Steamed Clams with Spicy Italian Sausage and Fennel, 12 White Peach Summer Bellini, 4 Striped Bass, Whole, with Lemon Whole Striped Bass with Lemon and Mint, 11 and Mint, 11 Summer Minestrone with Pesto, 6 Wild Arugula Salad with Garlic Croutons, Sweet Pea and Artichoke Lasagna, 20 Shaved Parmesan, and Lemon, 9 Syrup, Simple, 4

Zucchini “Tagliatelle” with Mint, Tagliatelle with Prosciutto and Cucumber, and Lemon, 8 Orange, 21

bonappetit.com/ bonappetit.com/ T Tastesastes of of Italy Italy XX 41 ACKNOWLEDGMENTS & CREDITS /

Recipes supplied by: Bruce Aidells Dorie Greenspan Carolynn Angle, The Standard Tap Martha & Max Holmes Greg Atkinson Jeanne Thiel Kelley Melanie Barnard Sarah LaCasse Lidia Bastianich Deborah Madison Scott Beattie Janet Taylor McCracken Lena Cederham Birnbaum Selma Brown Morrow Carla Capalbo Micol Negrin Michael Chiarello Pichet Ong, P*ong Cristina Ceccatelli Cook Alex Palermo, Cube Restaurant Lorenza De’Medici Alexandra Payard Lori De Mori Michael Psilakis Brooke Dojny Betty Rosbottom Suzanne Dunaway Amelia Saltsman Lisa & Greg Dykstra Maria Helm Sinskey Judith Fertig Marlena Spieler Roy Finamore Molly Stevens Amy Finley Sarah Tenaglia Janet Fletcher Nick Vidargas Sara Foster Nadine Francis West & Arnold West Hugh Garvey Dianne Rossen Worthington Rozanne Gold Myra Goodman

Photography: Index: Copyright, Cedric Angeles Bonny McLaughlin

Concept: Rights and permissions: John Almash Zoë Adnopoz Jennifer Wilder Lindsay K. Herron

Editorial development and writing: Typography: Laura Samuel Meyn 20 West Graphic Studio

Graphic Design: Sandy Douglas

42 TXXastes T astesof Italy/ of Italy/bonappetit.com bonappetit.com